Directions:
- Heat oil in large pot over medium heat.
- Add shallots; sauté 3 minutes.
- Add broccoli; sauté 1 minutes.
- Add broth; bring to a boil.
- Reduce heat to medium-low and cover; simmer until vegetables are tender, about 10 minutes.
- Cool slightly.
- Working in batches, transfer soup to blender; puree until smooth.
- Return to pot.
- Reserve 1/4 cup mascarpone in a small bowl; cover and chill.
- Whisk 1 1/4 cups mascarpone and cayenne pepper to soup.
- Season with salt. (Up to here can be done 1 day ahead-see note in description).
- Garnish with reserved mascarpone.
- Sprinkle with chopped chives and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 375.3 Kcal (1571 kJ) | ||
| Calories from fat | 239.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.63g | 41% | |
|---|---|---|---|
| Cholesterol | 54.86mg | 18% | |
| Sodium | 119.85mg | 5% | |
| Potassium | 803.71mg | 17% | |
| Total Carbs | 28.66g | 10% | |
| Sugars | 10.73g | 43% | |
| Dietary Fiber | 5.97g | 24% | |
| Protein | 12.54g | 25% | |
| Vitamin C | 85.4mg | 142% | |
| Iron | 2mg | 11% | |
| Calcium | 135.4mg | 14% | |
| Amount Per 100 g | |||
| Calories | 88 Kcal (368 kJ) | ||
| Calories from fat | 56.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.24g | 41% | |
|---|---|---|---|
| Cholesterol | 12.86mg | 18% | |
| Sodium | 28.1mg | 5% | |
| Potassium | 188.45mg | 17% | |
| Total Carbs | 6.72g | 10% | |
| Sugars | 2.52g | 43% | |
| Dietary Fiber | 1.4g | 24% | |
| Protein | 2.94g | 25% | |
| Vitamin C | 20mg | 142% | |
| Iron | 0.5mg | 11% | |
| Calcium | 31.7mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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