Preparation time: 5 minutes
Cooking time: Under 30 minutes
Chilling time: 30 minutes

1. Cut the broccoli heads into pieces. Chop the onion finely and cook it in the butter in a large saucepan over low heat, without letting it brown.
2. Add the chicken stock and bring to a boil. Add the broccoli and cook uncovered over medium heat for 5 minutes.
3. At the end of the cooking time, add the chopped chives and the bread. Season with salt and pepper.
4. In a blender, combine everything, gradually adding the olive oil, until smooth and creamy. Refrigerate for 30 minutes. Serve with the cream and grated nutmeg.