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In a large pot, melt butter over moderately low heat. Add onion; cook 5 minutes, stirring occasionally, until translucent.
Add garlic, broccoli stems, potatoes, broth, water, sea salt and pepper. Bring to boil. Reduce heat and simmer 10 minutes, until vegetables are almost tender.
Transfer to food processor or blender; pulse until coarse. Return soup to pot and bring to simmer. Add broccoli florets and simmer 5 minutes, until tender. Stir 1/4 cup grated Parmesan into soup, and serve topped with a drizzle of cream and fresh herbs.