Very Green Broccoli Soup

Progresso® chicken broth and crispy panko bread crumbs. Broccoli, spinach, garlic and more create a sensational soup.

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Prep Time 50 min
Total Time 50 min
Servings 8

Ingredients

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

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Directions

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.