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Very Green Broccoli Soup
lb fresh broccoli
tablespoons extra-virgin olive oil
tablespoon unsalted butter
tablespoon finely chopped garlic
cup finely chopped onion
cup finely chopped celery
teaspoons finely chopped fresh thyme leaves
cups Progresso™ chicken broth (from two 32-oz cartons)
cups packed fresh spinach leaves
teaspoons freshly grated lemon peel
cup whipping cream or buttermilk (if using buttermilk, use 1 teaspoon lemon peel)
Freshly ground pepper
cup Progresso™ panko crispy bread crumbs
tablespoons chopped fresh parsley
tablespoons pine nuts, toasted
Cut broccoli florets from stems. Peel tough outer skin from stems; trim off fibrous ends. Cut stems into 1/2-inch pieces.
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.
Meanwhile, in small bowl, stir together gremolata ingredients; set aside.
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).
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.
Ladle soup into warm individual soup bowls. Sprinkle 1 tablespoon gremolata onto each serving. Pass remaining gremolata at table.
Save time. At step 5, soup can be covered and refrigerated up to 1 day or frozen up to 1 month.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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