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Broccoli Spinach Soup with Gremolata
Description: Gremolata is a zesty condiment that brings sparkle to soups, stewed meat dishes and even rice dishes.



Prep Time:20 minutes
Cook Time:12 minutes

Ingredients Preparation
2 tbsp[30 mL]Crisco® Vegetable or Canola Oil
1 onion, chopped
2 cloves garlic, chopped
2 stalks celery chopped
1 bunch broccoli, trimmed, stems and florets cut into pieces
2 1/2 cups[625 mL]chicken or vegetable stock
1/4 tsp[1 mL]dried thyme (or ¾ tsp / 4 mL fresh)
3/4 tsp[4 mL]salt
1/4 tsp[1 mL]pepper
1 1/2 cups[375 mL]packed spinach leaves
1 1/2 cups[375 mL]Carnation® Regular, 2% or Fat Free Evaporated Milk

GREMOLATA:
3 tbsp[45 mL]chopped fresh parsley
2 tsp[10 mL]grated lemon zest
1 clove garlic, minced
2 tbsp[30 mL]olive oil
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

Makes 4 to 6 servings




Broccoli Spinach Soup with Gremolata
 
Rate: 31 rating(s)