Filed under: Recipes
We’re leaving the traditional soup season (finally) here in Seattle, but even as the weather turns warm, there is a place for soups. This one is certainly not a main course on its own, but it’s a refreshing way to start a meal. The broccoli brings bright flavor, and the mascarpone feels indulgent but not heavy. Here is a simple preparation that whets the appetite.
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
Heat the oil in a large pot over medium heat. Add the shallots and sauté for 3 minutes. Add the broccoli and sauté for 1 minute. Add the broth; bring to boil. Reduce the heat to medium-low. Cover and simmer until the broccoli is tender, about 10 minutes. Cool slightly.
Working in batches, transfer the soup to a blender and puree until smooth. Return to the pot. Reserve 1/4 cup mascarpone in a small bowl; cover and chill. Whisk the remaining mascarpone and cayenne into the soup. Season with salt.
Ladle the soup into bowls. Garnish with the reserved mascarpone. Sprinkle with the chives and serve.
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