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Very Green Broccoli Soup

Name: Very Green Broccoli Soup
Prep time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 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; 1/4 cup Progresso™ panko crispy bread crumbs; 2 tablespoons chopped fresh parsley; 2 tablespoons pine nuts, toasted

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Prep 50 min
Total 50 min
Servings 8

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

By Betty Crocker Kitchens

Updated Sep 6, 2012

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

Make With

Progresso Breadcrumbs

Steps

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.

Tips from the Betty Crocker Kitchens

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

Nutrition

210 Calories, 16g Total Fat, 5g Protein, 11g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 210

Calories from Fat: 140

Total Fat: 16g; 25%

Saturated Fat: 7g; 37%

Trans Fat: 0g

Cholesterol: 35mg; 12%

Sodium: 650mg; 27%

Potassium: 310mg; 9%

Total Carbohydrate: 11g; 4%

Dietary Fiber: 2g; 9%

Sugars: 4g

Protein: 5g

% Daily Value*:

Vitamin A: 30%; 30%

Vitamin C: 45%; 45%

Calcium: 6%; 6%

Iron: 6%; 6%

Exchanges:

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;