Cut broccoli stalks from flowerets. Peel stalks. Chop stalks by hand or in blender or food processor. Transfer to a large saucepan. Reserve a few flowerets for garnish; place remaining flowerets in the saucepan.
Add chicken stock, onions, and garlic to saucepan. Bring to boiling. Reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally.
Transfer soup to a blender container or large food processor bowl. Cover; blend until smooth. Return to saucepan.
Add whipping cream, curry, and nutmeg to saucepan. Heat through. Serve with reserved flowerets for garnish. Makes 6 to 8 appetizer servings.
Substitute milk for the whipping cream to reduce the fat in this broccoli soup.