Cut the tops of the broccoli into florets. Peel the stems and cut into 1/4 inch slices. In a saucepan, heat oil, add garlic, onions and broccoli, and sauté until onions are slightly softened. Add freshly squeezed lemon juice, thyme, salt and pepper. Cover with 2 inches of boiling water. Cover pan and cook until tender. Purée in a blender with chicken stock. Return to the saucepan, add milk and nutmeg and heat through but do not boil. Taste for seasoning. Garnish with chopped chives.
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