Broccoli Soup


Makes 4 servings. 

This soup is pure simplicity and delicious. It should be part of your repertoire of soups to make throughout the year.


  • 1 bunch broccoli, 2 stalks, about 1 ½ pounds

  • 2 tablespoons extra-virgin olive oil

  • 1 medium onion, coarsely chopped

  • 3 cloves garlic, coarsely chopped

  • 3 cups chicken broth 

  • 2 tablespoons lemon juice

  • Kosher salt

  • Freshly ground black pepper

  • Chives for garnish, snipped with scissors


  1. Cut the broccoli into small pieces, peel the stems and cut into small pieces. Rinse.  

  2. In a medium saucepan heat the oil. Add the onion and garlic and sauté over low heat until soft, a few minutes.

  3. Add the broccoli and 2 ½ cups of broth. Bring to a boil, lower the heat, cover and cook until the broccoli is soft, about 20 minutes. 

  4. Puree in a Vitamix adding the reserved ½ cup of broth, as needed.  Season to taste with lemon juice, salt and pepper.

  5. Serve garnished with snipped chives.


Broccoli Frittata

Makes 8 first course servings.  Makes 4 luncheon servings.

The calcium rich broccoli combined with the eggs makes for a complete and healthy dish. This frittata is delicious at room temperature, which makes it very easy to serve at any time. 


  • 1 small bunch broccoli, no more than1 pound
  • 4 tablespoons extra-virgin olive oil
  • 3 scallions including the green parts, thinly sliced
  • 3 garlic cloves, finely chopped
  • 1 jalapeno pepper, seeded, finely chopped (See Note)
  • 5 large eggs, at room temperature.
  • ½ cup tightly packed flat-leaf parsley, finely chopped
  • Kosher salt
  • Freshly ground pepper


  1. Cut broccoli florets into small pieces. Trim the stems, peel and cut into small pieces. Steam all until almost tender, about 2 minutes.
  2. Chop coarsely, in 2 batches, in a food processor. Empty into a bowl.
  3. Heat 2 tablespoons of the oil in a 12 inch non-stick skillet. Add the scallions, garlic and jalapeno. Sautee for 5 minutes over low heat. Add to the broccoli, along with the parsley.
  4. Whisk the eggs in a large bowl. Add the vegetables and season well with salt and pepper.
  5. Heat the remaining 2 tablespoons oil in the skillet over medium heat.
  6. Pour in the egg mixture, distributing the vegetables evenly, and reduce the heat to low. Cook the frittata, covered, over medium to low heat for 10-12 minutes. The sides will be set but the top still soft. Shake the pan once or twice during this period.


When seeding jalapeno peppers, I advise wearing thin plastic gloves to avoid irritating your skin or eyes.