Clean the broccoli and separate the florets. Cut the stems into large, even pieces. Bring the vegetable stock to a boil and cook the florets, as well as the styles in it. When the florets are firm to the bite, remove some of the florets from the broth with a slotted spoon and keep them warm for decoration. Continue cooking the rest of the broccoli until tender. Purée finely with a hand blender. Fold in the cream and season the soup with salt, pepper and nutmeg. Heat the butter well in a pan, add the flaked almonds and roast in the butter until golden brown.
Now the soup can be served. As a decoration we use the warm broccoli florets over which we sprinkle a few toasted almond flakes.
Instead of fresh broccoli, you can also use frozen broccoli.
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