Broccoli spinach soup with gremolata
6
Points®
Temps total: 32 min • Préparation: 20 min • Cuisson: 12 min • Portions: 6 • Difficulté: Facile
This recipe is brought to you by our friends at Robin Hood® Baking Family
Ingrédients
Crisco Canola Oil
2 tbsp(s), or vegetable oil
Onion
1 medium, chopped
Garlic
2 clove(s), large, chopped
Celery
2 stalk(s), medium, chopped
Broccoli
1 head(s), trimmed, stems and florets cut into pieces
Store-bought chicken stock
2½ cup(s), or vegetable stock
Dried thyme
¼ tsp(s), (or ¾ tsp / 4 mL fresh)
Table salt
¾ tsp(s)
Black pepper
¼ tsp(s)
Fresh spinach
1½ cup(s), packed
Carnation Evaporated milk
1½ cup(s)
Fresh parsley
3 tbsp(s), chopped
Lemon zest
2 tsp(s), grated
Garlic
1 clove(s), large, minced
Olive oil
2 tbsp(s)
Instructions
1
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.
2
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.
3
Stir together gremolata ingredients in a small bowl and sprinkle a spoonful over each bowl of soup.
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