Very Green Broccoli Soup

Name: Very Green Broccoli Soup
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Global
Ingredients: 680 grams fresh broccoli; 118 milliliters finely chopped celery; 1 liters Progresso® chicken broth (from two 32-oz cartons); 2 Tbsps chopped fresh parsley; 2 teaspoons finely chopped fresh thyme leaves; 1 Tbsp finely chopped garlic; 2 teaspoons freshly grated lemon peel; 2 Tbsps extra-virgin olive oil; 237 milliliters finely chopped onion; 59 milliliters Progresso® panko crispy bread crumbs; 8 servings Freshly ground pepper; 2 Tbsps pine nuts, toasted; 8 servings Gray salt; 473 milliliters packed fresh spinach leaves; 1 Tbsp unsalted butter; 237 milliliters whipping cream or buttermilk (if using buttermilk, use 1 teaspoon lemon peel)

Very Green Broccoli Soup might be just the soup you are searching for. One serving contains 220 calories, 5g of protein, and 18g of fat. This recipe serves 8. This recipe covers 18% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes around 50 minutes. If you have pine nuts, pepper, olive oil, and a few other ingredients on hand, you can make it.

Instructions

Cut broccoli florets from stems. Peel tough outer skin from stems; trim off fibrous ends.

Ingredients you will need

Broccoli Florets

Cut stems into 1/2-inch pieces.

In 4-quart Dutch oven, heat oil and butter over medium-high heat until butter is melted.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Vegetable

Celery

Garlic

Onion

Salt

Meanwhile, in small bowl, stir together gremolata ingredients; set aside.

Equipment you will use

Bowl

Stir thyme, broccoli stems and broth into soup.

Ingredients you will need

Broccoli

Broth

Thyme

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).

Ingredients you will need

Broccoli

Lemon Peel

Spinach

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.

Ingredients you will need

Pepper