• 2 Tbsp Butter
• 1 Onion, chopped
•  2 Garlic Cloves, minced
• 1 Broccoli Head, thick stems peeled and diced, tops cut into small florets
• 1 lb Potatoes, peeled and cut into 1/2-inch cubes
• 2-2 ½  cups Chicken or Vegetable stock
• 2 cups Water
• 1 3/4 tsp Sea Salt
• 1/4 tsp Black Pepper
• 1/2 cup grated Parmesan

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.