1. Recipes

How to Make Very Green Broccoli Soup - A Step-by-Step Guide

Broccoli, known for its vibrant green color and health benefits, is a versatile ingredient that can be used in a variety of dishes. One of the best ways to enjoy the nutritional benefits of broccoli is by making a delicious and comforting soup. This Very Green Broccoli Soup is not only healthy, but also easy to make and incredibly tasty. Whether you're a seasoned chef or a beginner in the kitchen, this recipe is perfect for anyone looking to incorporate more greens into their diet.

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Ingredients

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

Information

  • Prep Time: 50 mins
  • Total Time: 50 mins
  • Servings: 8
  • Yield: 8 cups

  • 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.

    • Nutrition

    243 cal.

    • Total Fat: 19g
    • Saturated Fat: 9g
    • Cholesterol: 45mg
    • Sodium: 704mg
    • Total Carbohydrate: 15g
    • Dietary Fiber: 3g
    • Total Sugars: 3g
    • Protein: 6g
    • Vitamin C: 83mg
    • Calcium: 81mg
    • Iron: 2mg
    • Potassium: 410mg

    Categories

    Vegetarian recipes
    Healthy recipes
    Soup recipes
    Easy recipes
    Quick recipes