Directions:
- Cut the broccoli florets from the stems.
- Peel the tough outer skin from the stems and trim off the fibrous ends.
- Cut the stems lengthwise into slices about 1/2 inch thick and then crosswise into 1/2-inch pieces.
- Heat the olive oil and butter in a soup pot over medium-high heat until hot.
- Add the garlic and cook until light brown.
- Add the onion and celery, lower the heat to medium, and season with salt.
- Cook the vegetables slowly until tender, about 10 minutes.
- Regulate the heat so the vegetables cook without taking on color.
- Add the thyme and stir.
- Add the broccoli stems, stock, and salt and pepper to taste and bring to a boil.
- Cook, uncovered, for about 3 minutes.
- Add the florets and continue to cook until very tender, about 7 minutes more.
- Stir in the spinach and lemon zest.
- The spinach will wilt into the soup.
- Puree the soup in a blender in small batches.
- (The soup can be made to this point, covered, and refrigerated for up to 1 day or frozen for up to 1 month.) Return the soup to the pan and reheat over gentle heat.
- Stir in the cream.
- Taste and adjust the seasoning with salt and pepper.
- Ladle into warm bowls and sprinkle a teaspoonful of Gremolata on top of each bowl.
- Pass the remaining Gremolata at the table.
- Variation with Gorgonzola Crostini: Another delicious garnish would be Gorgonzola crostini.
- If you make large ones, soup becomes dinner.
- Cut thin slices from good, crusty bread.
- Butter the slices on both sides and toast in a 375°F oven until brown and crisp on the outside but still soft within, about 12 minutes.
- Mash together equal amounts of Gorgonzola and unsalted butter (or to taste) and spread on the toasts.
- Return to a warm oven just before serving to allow the cheese to soften and warm, but not run.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 294.71 Kcal (1234 kJ) | ||
| Calories from fat | 155.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.27g | 27% | |
|---|---|---|---|
| Cholesterol | 38.49mg | 13% | |
| Sodium | 487mg | 20% | |
| Potassium | 1301.62mg | 28% | |
| Total Carbs | 25.38g | 8% | |
| Sugars | 7.72g | 31% | |
| Dietary Fiber | 6.63g | 27% | |
| Protein | 14g | 28% | |
| Vitamin C | 138.3mg | 230% | |
| Iron | 4.8mg | 27% | |
| Calcium | 201.8mg | 20% | |
| Amount Per 100 g | |||
| Calories | 59.04 Kcal (247 kJ) | ||
| Calories from fat | 31.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.46g | 27% | |
|---|---|---|---|
| Cholesterol | 7.71mg | 13% | |
| Sodium | 97.56mg | 20% | |
| Potassium | 260.74mg | 28% | |
| Total Carbs | 5.08g | 8% | |
| Sugars | 1.55g | 31% | |
| Dietary Fiber | 1.33g | 27% | |
| Protein | 2.8g | 28% | |
| Vitamin C | 27.7mg | 230% | |
| Iron | 1mg | 27% | |
| Calcium | 40.4mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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