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

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

By Betty Crocker Kitchens

Updated September 6, 2012

Make With

Progresso Breadcrumbs

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

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.