Asparagus Soup With Brie Bruschetta

Ingredients

Asparagus Soup
1 1/2
pounds fresh asparagus, cut into 1/2-inch pieces
2
tablespoons extra-virgin olive oil
1
tablespoon unsalted butter
1
tablespoon minced garlic
1
cup diced onion
1/2
cup diced celery
1
carton (32 oz) Progresso® reduced sodium chicken broth (4 cups)
2
teaspoons finely chopped fresh thyme leaves
2
cups loosely packed spinach
2
teaspoons freshly grated lemon peel
1
cup heavy whipping cream or buttermilk (if using buttermilk, cut the lemon peel in half)
1/2
teaspoon gray sea salt
1/4
teaspoon freshly ground black pepper
Gremolata
2
tablespoons butter
1/2
cup Progresso® Italian style panko crispy bread crumbs
2
tablespoons chopped fresh Italian (flat-leaf) parsley
Grated peel of 1 medium orange
Bruschetta
1
loaf crusty French or Italian bread, sliced
1/4
cup butter, softened
1
1b Brie cheese, sliced

Description

Creamy And Delicious Describe This Fresh Asparagus Soup Blended With Progresso Chicken Broth. Serve With Crusty Bread Slices Topped And Broiled With Buttery Brie For A Delightful Meal.

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