Name: Very Green Broccoli Soup
Prep time: 50 min
Total time: 50 min
Ingredients: 1.5 pounds fresh broccoli; 2 tablespoons extra-virgin olive oil; 1 tablespoon unsalted butter; 1 tablespoon finely chopped garlic; 1 cup finely chopped onion; 0.5 cup finely chopped celery; Gray salt; 2 teaspoons finely chopped fresh thyme leaves; 5 cups Progresso® chicken broth; 2 cups packed fresh spinach leaves; 2 teaspoons freshly grated lemon peel; 1 cup whipping cream or buttermilk (if using buttermilk, use half the lemon peel); Freshly ground pepper; 0.25 cup Progresso® panko crispy bread crumbs; 2 tablespoons chopped fresh parsley; 2 tablespoons pine nuts, toasted

Very Green Broccoli Soup

4.9

(14)

13 Reviews

4 Photos

This creamy, delicate mixture of Progresso® chicken broth and broccoli will add rich layers of flavor and make you a hero among guests!

Recipe by Progresso

Updated on June 4, 2016

Prep Time:

50 mins

Total Time:

50 mins

Servings:

Yield:

8 cups

Jump to Nutrition Facts

Ingredients

Soup:

1 ½ pounds fresh broccoli
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 tablespoon finely chopped garlic
1 cup finely chopped onion
½ cup finely chopped celery
Gray salt
2 teaspoons finely chopped fresh thyme leaves
5 cups Progresso® chicken broth
2 cups packed fresh spinach leaves
2 teaspoons freshly grated lemon peel
1 cup whipping cream or buttermilk (if using buttermilk, use half the lemon peel)
Freshly ground pepper

Gremolata:

¼ cup Progresso® panko crispy bread crumbs
2 tablespoons chopped fresh parsley
2 tablespoons pine nuts, toasted

Directions

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.

Tips

Recipe by Michael Chiarello for Progresso(R) Foods

Nutrition Facts (per serving)

243	Calories
19g	Fat
15g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 243
% Daily Value *
Total Fat 19g	24%
Saturated Fat 9g	43%
Cholesterol 45mg	15%
Sodium 704mg	31%
Total Carbohydrate 15g	5%
Dietary Fiber 3g	11%
Total Sugars 3g
Protein 6g
Vitamin C 83mg	413%
Calcium 81mg	6%
Iron 2mg	9%
Potassium 410mg	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.