Cream of Broccoli Soup

1 bunch broccoli (about 1 1/2 lb)
1/2 white onion
2 1/2 cups water
2 tbsp butter
2 tbsp flour
2 1/2 cups chicken broth
1/2 tsp salt
dash of pepper
dash of nutmeg
1/2 cup heavy whipping cream
shredded Parmesan cheese, for garnish

Chop the broccoli and the onions, then set aside.
In a small saucepan, bring the water to a boil. Add in the broccoli and onions, cover and heat to boiling, then reduce to low heat. Simmer for about 10 minutes, or until the broccoli is tender.
Use an immersion blender to puree the broccoli mixture, then set aside. If you don't have an immersion blender, you can transfer the broccoli mixture to a blender and puree that way.
In a larger saucepan, melt the butter over medium heat.
Add in the flour, stirring constantly until the mixture is smooth.
Remove from heat and stir in the broth. Bring to a boil again, while stirring constantly, and boil for 1 minute.
Stir in the broccoli mixture, salt, pepper, and nutmeg and bring to a boil. Stir in the whipping cream and remove to heat immediately, so the soup does not curdle.
Top with the Parmesan cheese.