Cream of Broccoli Soup

1 head broccoli
1 head califlower
1 small onion, chopped fine
1 T butter
5 c milk
salt and pepper to taste
¼ t nutmeg

Steam vegetables until soft, then puree with part of the milk (2.5 cups will make it very smooth.) (To steam, put chopped veggies in a large pan with about an inch of water. Cover and heat on med-high until very soft for this recipe)
Saute onion and butter until soft (about 5 minutes.)
Mix with vegetables and remaining milk.
Reheat soup.
Add seasonings to taste.
Serve with freshly grated parmesan cheese.