Cream of Broccoli Soup



  • Butter
  • 1/4 onion
  • 1 clove of garlic
  • 1 to 2 cups of broccoli florets
  • 1/3 stalk of celery
  • 1.5 cup of chicken broth
  • 3 tablespoons of fresh milk
  • Pepper

DIRECTIONS (30 mins)

Prepare (10 mins)

  1. Wash the broccoli and celery (optional).
  2. Chop 1/4 onion into slices and 1 clove of garlic in quarters,
  3. Chop ~1/2 broccoli into 1 to 2 cups and 1/3 stalk of celery.
  4. Prepare 1.5 cup of chicken broth.

Cook (20 mins)

  1. Melt 2 tablespoons butter in a medium-sized stock pot, and saute onion and celery (optional) until tender.
  2. Add broccoli and broth, cover and simmer until broccoli is tender, about 10 minutes.
  3. During the last minute or so of cooking, add the garlic (this cooks the garlic just enough to remove its raw taste).
  4. Puree in a blender until very smooth. If necessary, blend in batches or use a few quick pulses to get the soup moving before leaving it on to puree.
  5. Stir in the milk (cream or yogurt) and reheat gently; do not boil.
  6. Season with pepper to taste, and serve.

Pasta with Mussels (White Wine)


  • Spaghetti or Linguine
  • White Wine
  • Mussels, scrubbed and de-bearded (4 pounds?)
  • Unsalted butter
  • Extra-virgin olive oil
  • Garlic Cloves, thinly sliced
  • Crushed Red Pepper or Red Chili
  • Freshly Squeezed Lemon Juice
  • Salt and Pepper


  1. Scrubbed and de-beard the mussels. Thinly slice the garlic and red chilli.
  2. Cook the spaghetti with slightly salted water until it is almost soft (you will need to cook it again later). Drain the pasta. To avoid overcooking and pasta sticking together – rinse it with cold water, add a little olive oil and toss it.
  3. Mussels and Broth: Bring to boil about 2 cups of white wine. Add the mussels, cover and cook over high heat, stir the mussels  a few times, until the mussels open, about 4-5 minutes.
  4. Drain the mussels and set it aside. Discard any unopened mussels. You can choose to remove the mussels from their shells.
  5. Melt butter (about 3 tablesspoons) and pour over the mussels. Toss to coat. Cover with plastic wrap.
  6. Heat the 2 tbsps extra-virgin olive oil in a pan/pot. Add the thinly sliced garlic and cook over low heat just until golden brown, about 4 minutes. Add the red pepper/red chilli and cook for 1 minute longer.
  7. Slowly pour in the reserved mussel broth into the pan/pot. Add 1 tbsp lemon juice and simmer over moderately high heat until the sauce is reduced to about 1 cup, about 8 minutes.
  8. Add the buttered mussels and the hot spaghetti to the ‘cooking’ sauce.
  9. Toss over low heat until the pasta is uniformly coated.
  10. Season with salt and pepper.
  11. Transfer to shallow bowls and serve at once.