Ingredients
3
tablespoons extra-virgin olive oil
1
large onion, chopped (1 cup)
2
stalks celery, chopped
2
to 3 cloves garlic, chopped
2
lb carrots, peeled and chopped (about 6 cups)
1
carton (32 oz) Progresso™ chicken broth (4 cups)
1
bay leaf
2
strips (2x1 inch each) orange peel
3/4
teaspoon salt
1/2
teaspoon ground cinnamon
1/8
teaspoon ground cloves
1/8
teaspoon pepper
1
cup heavy whipping cream
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
Preparation
In 4-quart saucepan or Dutch oven, heat oil over medium-high heat. Add onions and celery to oil; cook a few minutes. Add garlic; cook about 5 minutes or until vegetables are translucent. Add carrots; cook 8 minutes, stirring occasionally, until carrots are tender. Add chicken broth, bay leaf, orange peel strips, salt, cinnamon, cloves, and pepper. Heat to boiling; reduce heat. Simmer 10 minutes, stirring occasionally. Stir in whipping cream; remove from heat.
Meanwhile, make gremolata. In 8-inch skillet, melt butter over medium heat. Add bread crumbs to butter; cook until lightly browned, stirring occasionally. Stir in parsley and grated orange peel. Remove from heat; set aside.
Remove bay leaf and orange peel strips from soup; discard. Pour soup into blender in small batches; cover and puree each batch until completely smooth. Ladle into warm bowls. Sprinkle soup with 1 teaspoon gremolata. Pass the remaining gremolata at the table.
