Easy Pureed Cream of Broccoli Soup

1/2 c. onion, chopped
2 tbsp. butter or olive oil
1 10 oz. bag frozen chopped broccoli
4 c. chicken broth
Juice from 1/2 lemon (about 2 tsp)
1/2 tsp ground nutmeg
1 c. half and half
Sour cream, nutmeg, salt and pepper for serving
Heat the soup pot over medium high heat. Add the butter or oil to the hot pan and the chopped onions.
Cook the onions until they are translucent and tender.
Add the frozen chopped broccoli, chicken broth, lemon juice, and nutmeg to the pot.
Bring the mixture to a boil.
Reduce the heat to medium and cook, covered until the broccoli is very tender.
Transfer the soup to a blender 1 cup at a time, and blend on the puree setting of the blender. Be sure the top vent from the lid has been removed. Move the blended soup to another pot over low heat on the stove to keep warm until all of the soup has been blended.
Stir the half and half into the soup and heat over low heat (be sure that it does not boil) until warmed though.
Serve in bowls with a dollop of sour cream, additional grated nutmeg, and salt and pepper to taste.