Very Green Broccoli Soup Recipe

Name: Very Green Broccoli Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Soup:; 1 1/2 pounds fresh broccoli; 2 tablespoons extra-virgin olive oil; 1 tablespoon unsalted butter; 1 tablespoon finely chopped garlic; 1 cup finely chopped onion; 1/2 cup finely chopped celery; Gray salt; 2 teaspoons finely chopped fresh thyme leaves; 5 cups Progresso(R) chicken broth; 2 cups packed fresh spinach leaves; 2 teaspoons freshly grated lemon peel; 1 cup whipping cream or buttermilk (if using buttermilk, use half the lemon peel); Freshly ground pepper; Gremolata:; 1/4 cup Progresso(R) panko crispy bread crumbs; 2 tablespoons chopped fresh parsley; 2 tablespoons pine nuts, toasted

Servings: persons

Soup:
1 1/2 pounds fresh broccoli
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 tablespoon finely chopped garlic
1 cup finely chopped onion
1/2 cup finely chopped celery
Gray salt
2 teaspoons finely chopped fresh thyme leaves
5 cups Progresso(R) chicken broth
2 cups packed fresh spinach leaves
2 teaspoons freshly grated lemon peel
1 cup whipping cream or buttermilk (if using buttermilk, use half the lemon peel)
Freshly ground pepper
Gremolata:
1/4 cup Progresso(R) panko crispy bread crumbs
2 tablespoons chopped fresh parsley
2 tablespoons pine nuts, toasted

1
Cut broccoli florets from stems. Peel tough outer skin from stems; trim off fibrous ends. Cut stems into 1/2-inch pieces.
2
In 4-quart Dutch oven, heat oil and butter over medium-high heat until butter is melted. Add garlic; cook, stirring occasionally, until light brown. Stir in onion and celery; season with salt. Reduce heat to medium-low; cook about 10 minutes, stirring occasionally, until vegetables are tender.
3
Meanwhile, in small bowl, stir together gremolata ingredients; set aside.
4
Stir thyme, broccoli stems and broth into soup. Heat to boiling. Cook uncovered over medium heat about 3 minutes. Stir in broccoli florets; cook about 7 minutes, stirring occasionally, until broccoli is very tender. Stir in spinach and lemon peel (spinach will wilt).
5
In blender, cover and puree soup in small batches. (At this point, soup can be covered and refrigerated up to 1 day or frozen up to 1 month.) Return soup to Dutch oven; reheat over medium-low heat. Stir in cream; season to taste with additional salt and the pepper.
6
Ladle soup into warm individual soup bowls. Sprinkle 1 tablespoon gremolata onto each serving. Pass remaining gremolata at table.

966

kcal

Calories

Fat

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Soup:, 1 1/2 pounds fresh broccoli, 2 tablespoons extra-virgin olive oil, 1 tablespoon unsalted butter, and more.

Yes, Very Green Broccoli Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Very Green Broccoli Soup

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