Cream of Broccoli Soup

I made a really good Cream of Broccoli Soup the other night.. if you melt cheddar cheese into it, it tastes a lot like the famous Blackeyed Pea cheddar-broccoli soup we all grew up loving! This recipe only serves two, and I'm never exact when I cook, but I think I doubled most everything except for the broccoli and it turned out great.

4 cups fresh broccoli
2 tablespoons butter
1 chicken bouillon cube
1 cup water
1 clove garlic (didn't have any, I just shook some garlic seasoning into it)
salt and pepper to taste
1 cup heavy cream

Steam broccoli until well done and soft. In a separate pot, add butter, bouillon, garlic, salt & pepper, steamed broccoli and water. Cook and stir until the broccoli falls apart. With beater, liquefy the broccoli, add heavy cream, cook until totally liquefied beating occasionally.