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1
Cut off and discard tough lower third of broccoli stems, then peel remaining stem and cut into 1/2-inch-thick slices.
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2
Cut remaining broccoli into 2-inch-wide florets.
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3
Bring water to a boil in a 4-quart heavy pot, then add broccoli and 1 teaspoon salt and boil, uncovered, until broccoli is just tender, about 5 minutes.
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4
Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking, reserving cooking water in pot, then drain broccoli.
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5
Wrap parsley, thyme, and bay leaf in a small square of cheesecloth and tie into a bundle to make a bouquet garni.
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6
Add to reserved cooking water along with parsnips, onion, and chicken broth and simmer, covered, until parsnips are very tender, 25 to 30 minutes.
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7
Discard bouquet garni and reserve 1 cup cooking liquid, then puree remaining soup with broccoli, in batches if necessary, in a blender until smooth (use caution when blending hot liquids).
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8
Transfer pureed soup to another pot and thin to desired consistency with reserved cooking liquid.
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9
Stir in pepper, nutmeg, and remaining 1/2 teaspoon salt (or to taste) and bring to a simmer over moderate heat, stirring occasionally.
