Cut the broccoli into small pieces (the smaller, the shorter the cooking time, the more vital substances are retained) and place in a pot. In a kettle or in another pot, bring the water to a boil and pour over the broccoli. This way the soup will have a bright green color later. Add the garlic and cook until done. Let it cool down a bit.
Gradually pour the contents of the pot into a stand mixer (I always puree the mixture a bit in advance with a hand blender, then it’s easier) and let the whole thing blend vigorously. Then pass through a hair sieve. The mass must flow through almost by itself. You don’t need a sauce thickener, and the flavors are released optimally.
Heat slowly. Now add cream cheese (as a flavor carrier and satiator) and stock cubes to taste and stir in with a hand blender. Season to taste with salt, pepper, nutmeg and lemon juice.