Ingredients50 m servings 243 cals
- 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.
- Recipe by Michael Chiarello for Progresso® Foods
Per Serving: 243 calories; 18.5 g fat; 15 g carbohydrates; 6.4 g protein; 45 mg cholesterol; 704 mg sodium. Full nutrition
ReviewsRead all reviews 9
A delicious soup, which also has great eye appeal due to the lovely color. I used regular sea salt as I didn't have grey, and skipped the gremolata. Well received by adults and teens! Will...
As with the other reviews, I made some changes myself. I substituted sea salt for grey salt, and used ground thyme instead of fresh. Honestly, I'm not sure this recipe even needed the cream - ...
I didn't make the gremolata (served with hot garlicky rolls) but this soup was excellent. I chose the buttermilk option with the full complement of lemon zest and it was terrific. I did wind up ...
Peeled the stocks from 2 bunches of broccoli , and omitted the florets because I was using them in a salad. Didn't have the fresh spinach, so substituted fresh kale, it was just as good.
Very good! I made some adjustments. I left out the garlic - my husband is allergic - didn't have fresh thyme, so used dried, used half chicken broth, and half vegetable broth, and wanted to cut ...
Made this minus the gremolata only because I'm not fond of pine nuts or soggy bread crumbs. Soup was really flavorful and I would definately make it again. Thanks for a great recipe.
Used Swiss chard in place of celery & spinach since I didn't have them. Very good.