In a medium sized pot, heat olive oil over low/medium heat, and add chopped onion and broccoli stalk. Let this sizzle for a few minutes, then add the garlic.

Sauté until onion and broccoli stems have softened, then pour in the 2 cups of stock or water.

Turn up heat, cover, and bring to a boil, then turn down to low/medium again and let simmer, covered, for 10 minutes.

Remove from heat, and blend with an immersion blender until the stalks are completely puréed, then return to the heat and add the rest of the broccoli florets and the salt.

Simmer for 5 minutes, turn the heat down to low, and then add the cream and the grated cheese.

Stir to combine, and if desired, blend a bit more with the immersion blender.

*The calcium in the dairy ingredients help to bind with the oxalates in the broccoli; 1/2 cup of chopped broccoli is listed as having about 6mg of oxalates, so this soup, if divided into four servings, would be approximately 6mg per serving.