Serving Size: Serves 4-6
3 Tablespoons Extra Virgin Olive Oil
1 1/2 cups (about 6 large) sliced shallots
1/2 pound broccoli florets cut into 1 inch pieces
6 cups low-salt chicken broth
1 1/2 cups (12 ounces) mascarpone cheese, divided
1/2 teaspoon cayenne pepper (or more to taste)
3 Tablespoons fresh chives
Adapted From: Epicurious.com
A great first-course. Pair with sliced baguette with goat cheese and smoked salmon.
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 chopped chives and serve.