Broccoli-Mascarpone Soup
A creamy and elegant soup combining tender broccoli florets with rich mascarpone cheese and aromatic shallots. This luxurious soup is finished with a touch of cayenne for warmth and fresh chives for brightness.
Ingredients
- •3 tablespoons olive oil
- •1½ cups shallots
- •1½ pounds broccoli florets
- •6 cups low-salt chicken broth
- •1½ cups mascarpone cheese
- •¼ teaspoon cayenne pepper
- •3 tablespoons fresh chives
Cooking Instructions
- 1.
Heat oil in large pot over medium heat. Add shallots; sauté 3 minutes. Add broccoli; sauté 1 minute. Add broth; bring to boil. Reduce heat to medium-low. Cover and simmer until vegetables are tender, about 10 minutes. Cool slightly.
15 min
- 2.
Working in batches, transfer soup to blender; puree until smooth. Return to pot. Reserve 1/4 cup mascarpone in small bowl; cover and chill. Whisk 1 1/4 cups mascarpone and cayenne pepper into soup. Season with salt. DO AHEAD Can be made 1 day ahead. Cover; chill. Heat soup over medium heat, stirring occasionally; do not boil.
10 min
- 3.
Ladle soup into bowls. Garnish with reserved mascarpone. Sprinkle with chopped chives and serve.
5 min
