Broccoli-Mascarpone Soup

From the kitchen of Carly

Silky broccoli soup enriched with mascarpone cheese and a whisper of cayenne. Shallots melt into the broth while the florets turn creamy when blended. Top with a dollop of reserved mascarpone and fresh chives for sharp brightness.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 13 tablespoons olive oil
  • 11 1/2 cups sliced shallots (about 6 large)
  • 11 1/2 pounds broccoli florets, cut into 1-inch pieces
  • 16 cups low-salt chicken broth
  • 11 1/2 cups (12 ounces) mascarpone cheese (Italian cream cheese), divided
  • 11/4 teaspoon cayenne pepper
  • 13 tablespoons chopped fresh chives

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.

  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.

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