Creamy Broccoli Soup

• 1 tablespoon olive oil
• 1 medium onion, halved and sliced
• 1/8 teaspoon ground nutmeg
• 4 cups reduced-sodium chicken broth
• 1/3 cup rolled oats
• 1 1/2 pounds broccoli, florets separated, stems peeled and cut into 1/2-inch rounds
• Coarse salt and fresh ground pepper

1. In a large saucepan, heat the olive oil over medium-low heat.
2. Add the onion; cook until softened, 5 minutes.
3. Add the nutmeg; cook until fragrant, 30 seconds.
4. Stir in the chicken broth, 1 1/2 cups water, the oats, and broccoli.
5. Season with salt and pepper.
6. Bring to a boil; reduce the heat.
7. Simmer until the broccoli is tender, 5 to 10 minutes.
8. Puree the soup in batches, filling the blender halfway (see note on page 185).
9. Return the soup to the pot, and season with salt and pepper.
10. Serve immediately.

olive oil, onion, ground nutmeg, chicken broth, rolled oats, broccoli, salt

Taken from www.epicurious.com/recipes/food/views/creamy-broccoli-soup-383273 (may not work)