Very Green Broccoli Soup Recipe - Allrecipes.com
Very Green Broccoli Soup Recipe
  • READY IN 50 mins

Very Green Broccoli Soup

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 cups Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 50 mins
  • READY IN 50 mins

Footnotes

  • Recipe by Michael Chiarello for Progresso® Foods
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Reviews More Reviews

Mar 12, 2014

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 definitely make again. Thank you!

 
Apr 21, 2014

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 - it was the best broccoli soup I've ever had without it. Next time, I'm going cream-free.

 

3 Ratings

Jan 20, 2014

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 the fat, so used 2% milk instead of whipping cream. The result was still great! Don't skip the Gremolata - it really added some elegance to the dish.

 

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Nutrition

  • Calories
  • 243 kcal
  • 12%
  • Carbohydrates
  • 15 g
  • 5%
  • Cholesterol
  • 45 mg
  • 15%
  • Fat
  • 18.5 g
  • 28%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 6.4 g
  • 13%
  • Sodium
  • 704 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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