Wash and clean the broccoli and cut into florets. Dice the stalk roughly. Peel onions and garlic, dice finely and fry in hot fat until translucent. Add broccoli and deglaze with 3/4 litre water. Boil up and season with salt. Cook over medium heat for about 8 minutes.
Remove a few florets. Puree the rest of the broccoli in the cooking liquid with a blender. Stir in 200 g cream and season soup with pepper and nutmeg. Beat the rest of the cream until semi-stiff. Arrange soup in cups, garnish with whipped cream and remaining broccoli florets. Roast the toast, cut out small circles as desired and serve with the soup