Broccoli spinach soup with gremolata
Crisco Canola Oil
2 tbsp(s), or vegetable oil
1 medium, chopped
2 clove(s), medium, chopped
2 stalk(s), medium, chopped
1 head(s), trimmed, stems and florets cut into pieces
Store-bought chicken stock
2½ cup(s), or vegetable stock
¼ tsp(s), (or ¾ tsp / 4 mL fresh)
1½ cup(s), packed
Carnation Evaporated milk
3 tbsp(s), chopped
2 tsp(s), grated
1 clove(s), medium, minced
- In a saucepan, heat oil over medium heat. Add onion, garlic and celery and cook slowly for 4 minutes, until vegetables are tender but not coloured.
- Add broccoli, stock, thyme, salt and pepper. Bring to a boil, reduce heat and cook covered for 6 to 8 minutes, or until broccoli stems are just tender. Stir in spinach and cook for 1 minute or until wilted. Remove from heat and purée with an immersion blender or in a food processor. Gradually stir in evaporated milk. Return to low heat and heat through without boiling.
- Stir together gremolata ingredients in a small bowl and sprinkle a spoonful over each bowl of soup.