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Epicurious

Broccoli-Mascarpone Soup

4.0

(40)

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Broccoli-Mascarpone SoupWyatt Counts

Start with a spread of smoked salmon, bread, crème fraîche, lemon wedges, and capers. Then serve this satisfying yet light soup as the first course.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

3 tablespoons olive oil
1 1/2 cups sliced shallots (about 6 large)
1 1/2 pounds broccoli florets, cut into 1-inch pieces
6 cups low-salt chicken broth
1 1/2 cups (12 ounces) mascarpone cheese (Italian cream cheese), divided
1/4 teaspoon cayenne pepper
3 tablespoons chopped fresh chives

Preparation

  1. Step 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.

    Step 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.

    Step 3

    Ladle soup into bowls. Garnish with reserved mascarpone. Sprinkle with chopped chives and serve.

TagsSoupSoup/StewBroccoli/BroccoliniVegetableMascarponeCheeseDairyShallotMainStarterDinnerLunchGluten FreeNut FreeEasySimmerBlenderBon Appétit

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