Very Green Broccoli Soup

Award-winning TV chef Michael Chiarello shares a recipe created with Progresso® chicken broth and crispy panko bread crumbs. Broccoli, spinach, garlic and more create a sensational soup.

Prep Time: 50 min
Total Time: 50 min
Makes: 8 servings (1 cup each)

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Soup
1 1/2	lb 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® chicken broth (from two 32-oz cartons)
2	cups packed fresh spinach leaves
2	teaspoons freshly grated lemon peel
1	cup whipping cream or buttermilk (if using buttermilk, use 1 teaspoon lemon peel)
	Freshly ground pepper
Gremolata
1/4	cup Progresso® panko crispy bread crumbs
2	tablespoons chopped fresh parsley
2	tablespoons pine nuts, toasted

Serve with...

Turkey Polpettone
Total Time: 45 min

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.

Do-Ahead

Save time. At step 5, soup can be covered and refrigerated up to 1 day or frozen up to 1 month.

Nutrition Information:

1 Serving: Calories 210 (Calories from Fat 140); Total Fat 16g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 35mg; Sodium 650mg; Total Carbohydrate 11g (Dietary Fiber 2g, Sugars 4g); Protein 5g Percent Daily Value*: Vitamin A 30%; Vitamin C 45%; Calcium 6%; Iron 6% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 1 Vegetable; 3 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

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