Broccoli-mascarpone Soup

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 1 1/2 cups shallots, sliced, about 6 large
• 1 1/2 lbs broccoli florets, cut into 1 inch pieces
• 6 cups low sodium chicken broth
• 12 ounces mascarpone cheese, 1 1/2 cups, divided (italian cream cheese)
• 1/4 teaspoon cayenne pepper
• 3 tablespoons fresh chives, chopped
• salt

Recipe

• 1 heat oil in large pot over medium heat.
• 2 add shallots; sauté 3 minutes.
• 3 add broccoli; sauté 1 minutes.
• 4 add broth; bring to a boil.
• 5 reduce heat to medium-low and cover; simmer until vegetables are tender, about 10 minutes.
• 6 cool slightly.
• 7 working in batches, transfer soup to blender; puree until smooth.
• 8 return to pot.
• 9 reserve 1/4 cup mascarpone in a small bowl; cover and chill.
• 10 whisk 1 1/4 cups mascarpone and cayenne pepper to soup.
• 11 season with salt. (up to here can be done 1 day ahead-see note in description).
• 12 garnish with reserved mascarpone.
• 13 sprinkle with chopped chives and serve.