Melt the butter in a large pan.
Add the onion, leek and broccoli.
Cook until softened, then add the stock.
Allow to simmer for 10 minutes.
Place in a blender and whiz until creamy.
When ready to eat, gently heat with the cream and season.
Serve with a blob of butter, a sprinkling of nutmeg and a piece of cheese toast.
To make smoked mozzarella toast, toast halves of baguettes and top with thickish slices of smoked mozzarella cheese.
Place under a hot grill until melted and bubbling.
Serve immediately with steaming bowls of soup.