Puree of Broccoli Flowerets w/Cream    No. 1974        Yields 6 Servings
      2 lb        Broccoli                     -         Nutmeg, Grated
        -         Salt                         -         Black Pepper, Ground
      1 Cup       Heavy Cream
 Break or cut the flowerets from the stalks.
 Reserve the stalks for another purpose.
 Bring a large pot of salted water to a boil.
 Cook the broccoli, uncovered, until JUST tender (1 1/2-2 minutes).
 Drain VERY (!) thoroughly.
 Puree in a food processor using on-off pulses and scraping down the sides of
 the bowl to obtain an even puree.
 Put the puree in a heavy saucepan.
 Heat until bubbly (1-2 minutes), stirring constantly.
 Add as much of the cream as the broccoli will absorb without getting too thin.
 Season to taste with nutmeg, salt and pepper.
 The puree should be bright green and very fresh tasting.
 Serve at once.