THE BEST Cream of Broccoli Soup

Heat in a soup pan:
¼ cup chicken stock
1 T. butter
Add 1 medium onion chopped, cook for 5-10 minutes until soft
Add 2 cloves garlic minced and 1/8 t. freshly ground nutmeg
Stir in 4-5 cups chicken stock , ½ C. white wine, and 1 ½ lb. coarsely chopped broccoli.
Bring to a boil. DO NOT COVER or the broccoli will turn brownish. Simmer for 5-7 minutes.
Puree soup until smooth.
Add ½ lb. chopped broccoli and simmer for an additional 5 minutes (optional, but great for texture)
Stir in ½ C. heavy cream of half and half. Season with salt and pepper.