Directions:
- 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 Facts
| Amount Per 1 Serving | |||
| Calories | 190.76 Kcal (799 kJ) | ||
| Calories from fat | 106.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.87g | 18% | |
|---|---|---|---|
| Cholesterol | 20.47mg | 7% | |
| Sodium | 510.98mg | 21% | |
| Potassium | 827.72mg | 18% | |
| Total Carbs | 16.1g | 5% | |
| Sugars | 3.38g | 14% | |
| Dietary Fiber | 4.99g | 20% | |
| Protein | 8.22g | 16% | |
| Vitamin C | 103.8mg | 173% | |
| Iron | 3.6mg | 20% | |
| Calcium | 147mg | 15% | |
| Amount Per 100 g | |||
| Calories | 51.11 Kcal (214 kJ) | ||
| Calories from fat | 28.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.18g | 18% | |
|---|---|---|---|
| Cholesterol | 5.48mg | 7% | |
| Sodium | 136.9mg | 21% | |
| Potassium | 221.76mg | 18% | |
| Total Carbs | 4.31g | 5% | |
| Sugars | 0.9g | 14% | |
| Dietary Fiber | 1.34g | 20% | |
| Protein | 2.2g | 16% | |
| Vitamin C | 27.8mg | 173% | |
| Iron | 1mg | 20% | |
| Calcium | 39.4mg | 15% | |
* 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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