Chop broccoli, put in a pot and fill with water so that broccoli is just covered.
Add stock cube.
Cook broccoli until done, crush with a masher. Remove pot from heat, add cream and puree with a blender. Put the pot back on the stove and add the blue cheese in cubes. Add the pinch of nutmeg. If desired, mix 1-2 tablespoons of flour in water and add to the soup through a sieve, this will make the soup even creamier. Serve optionally with bread.