Broccoli Cream Soup

Ingredients:
Broccoli florets (from 1 large broccoli)
1 stalk of spring onion, cleaned and chop roughly
4 cups water
2 tbs margarine or butter
1 onion, chopped
3 tbs all purpose flour
3 tsp chicken stock powder
1 cup whole milk
1 cup heavy cream
1/4 tsp grated nutmeg
Salt and pepper
A dash of sugar
Shredded cheese (i used Gouda)

• In a cooking pot, add the water and bring it to boil, add broccoli and cook it for about 3 minutes. Drain, reserving all of the water.
• In a food processor or blender, process all the florets and spring onions until fairly smooth, set aside.
• In a cooking pot, melt the margarine or butter over medium heat. Add the onions and cook for about 4 minutes or until glassy. Stir in the flour, cook and stir constantly for about 2 minutes. Pour in the reserved water, chicken stock powder, stir well, cook until its boiling . Reduce heat to medium low, add the milk, cream and stir constantly. Add in the processed broccoli, season it with nutmeg, salt, pepper, sugar, let it boil and thickened. Remove from heat.
• Sprinkle with the shredded cheese and serve with some bread.