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Broccoli-Mascarpone Soup

Adapted By Brennan's 27 Sep 2018

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:

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.