Cream of Broccoli Soup

1 medium onion, chopped
3 tablespoons butter
1 (10oz) package broccoli, cooked and drained
4 tablespoons chopped parsley
4 tablespoons flour
2 cups chicken stock (room temperature)
2 cups half-and-half cream (at room temperature)
1 teaspoon salt
2 tablespoons lemon juice
1/8 teaspoon nutmeg
Lemon-pepper, garlic, and cayenne to taste
Parsley, chopped

In a heavy pot saute the onion in butter until limp. Add the broccoli and paraley and simmer for about three minutes, stirring, to prevent scorching. Sprinkle the mixture with the flour and stir until the flour is absorbed, approximately 2 minutes. Transfer the mixture to a blender. Add enough chicken stock to fill blender ¾ capacity and blend until liquefied. Return the blended mixture to the pan and add the remaining liquids and the seasonings. Simmer the soup for 5 minutes. Served hot, garnished with parsley. Serves 6.

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