Broccoli-Mascarpone Soup (Soup/Stew/Chili)
Serves 4-6 » Adapted from Epicurious.com

A great first-course. Pair with sliced baguette with goat cheese and smoked salmon.

Ingredients:
    3 Tablespoons Brennan's Cellars Extra Virgin Olive Oil
    1 ½ cups sliced shallots (about 6 large)
    ½ pounds broccoli florets cut into 1-inch pieces
    6 cups low-salt chicken broth
    1 ½ cups (12 ounces) mascarpone cheese, divided
    ½ teaspoon cayenne pepper (or more to taste)
    3 tablespoons fresh chives


Preparation:

Heat oil in a 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.

Working in batches; transfer soup to blender; puree until smooth. Return to pot. Reserve ¼ cup mascarpone in small bowl; cover and chill. Whisk 1 ¼ 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.)

Ladle into bowls. Garnish with reserved mascarpone. Sprinkle with chipped chives and serve.
©2004-2009 Brennans Market