Broccoli with Garlic & Mustard Seeds


  • 1/2 cup extra virgin olive oil
  • 3 teaspoons mustard seeds, smashed slighty
  • 6 cloves garlic, minced
  • 3 lbs. broccoli, trimmed and cut into spears
  • 1 teaspoon salt, or to taste
  • 1/2 cup chicken stock*
  • 1/2 teaspoon chile flakes
  • 2 tablespoons extra virgin olive oil
  • 1 onion, small dice
  • 2 quarts chicken stock
  • season to taste
  • 1/2-1 cup cream, if desired


  • Place oil in wok or large pan and heat until hot. Put in the mustard seeds in the oil; Immediately add the garlic. Stir briefly and add the broccoli. Stir a minute and add salt and stock. Stir and cover and cook for about 2 minutes. Add the chile and cook for another minute with the cover on. Take the cover off and reduce the remaining liquid away, stirring gently as you do this.
  • Soup: Begin the soup with the olive oil and mustard seeds. Add the onion and cook until soft. Add the garlic.In a soup pot, add the additional oil and saute onion until soft. Add the broccoli and saute briefly. Add the chicken stock covering the broccoli by 1-2". Once the broccoli is cooked through and tender, puree with a hand-held blender or in batches in your blender (never fill the blender more than 1/2 full). Add cream, if desired, and season to taste. Wonderful with garlic croutons.


  • SERVINGS: 12
  • SOURCE: Apple Charlotte