Clean and wash the broccoli and cut off the florets. Peel and chop the onion. Heat 1 tablespoon of oil in a saucepan and sauté the onion. Add broccoli, deglaze with broth and cook for about 13 minutes.
In the meantime press the sausage meat out of the skin as a dumpling. Heat the remaining oil in a pan and fry the dumplings for about 5 minutes, turning them over. Cut bread into cubes. Take the dumplings out of the pan and put them aside.
Add fat to the pan. Add bread cubes and roast for about 2 minutes while turning. Remove 1/4 of the broccoli florets from the stock, puree the remaining broccoli in the stock. Add the bread dumplings. Add cream, bring to the boil, season to taste with salt, pepper and nutmeg.
Add broccoli florets to the soup. Serve the soup with the wholemeal croutons and sprinkle with chopped parsley as desired.