Clean, wash and cut broccoli into florets. Take some of the florets aside as an insert. Peel and dice the onion. Heat the oil in a pot and fry the onion until transparent.
Add the broccoli and steam. Deglaze with cream and broth. Bring the soup to the boil and simmer for about 7 minutes at low heat. Season with salt, pepper and nutmeg. In the meantime peel carrots and cut into 1-2 mm thick slices.
Halve the slices and cut into fine strips. Puree the soup with a blender. Add carrot strips and broccoli florets. Let the soup simmer for another 3-5 minutes, season to taste. Arrange in cups and serve garnished with a dash of crème fraîche.