Wash the broccoli, cut into small florets and then place in a pot. Add 400 ml of water, bring the broccoli to a boil and simmer for about 10 minutes. Then drain, reserving the broth.
Set aside about 6 florets and cut into pieces. Puree the remaining broccoli. Add the collected vegetable broth, the pureed broccoli and the cream to a pot, mix well and bring to a boil briefly.
Season the soup with salt, pepper, nutmeg and the broth. Stir in the processed cheese and let everything simmer again for about 5 minutes. Divide the broccoli cut into pieces on 2 plates and pour the soup over it.
