Asparagus Soup with Brie Bruschetta

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