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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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From Bon Appetit, Dec. 2006 under All the Trimmings from Betty Rosbottom. This soup looks terrific in the photo. You can make this a day ahead of serving. Just cover and chill. Heat soup over medium heat, stirring occasionally; do not boil. Ladle soup into bowls. Garnish with reserved mascarpone. Sprinkle with chopped chives and serve. Ingredients:
3 tablespoons olive oil |
1 1/2 cups shallots, sliced, about 6 large |
1 1/2 lbs broccoli florets, cut into 1 inch pieces |
6 cups low sodium chicken broth |
12 ounces mascarpone cheese, 1 1/2 cups, divided (italian cream cheese) |
1/4 teaspoon cayenne pepper |
3 tablespoons fresh chives, chopped |
salt |
Directions:
1. Heat oil in large pot over medium heat.
2. Add shallots; sauté 3 minutes.
3. Add broccoli; sauté 1 minutes.
4. Add broth; bring to a boil.
5. Reduce heat to medium-low and cover; simmer until vegetables are tender, about 10 minutes.
6. Cool slightly.
7. Working in batches, transfer soup to blender; puree until smooth.
8. Return to pot.
9. Reserve 1/4 cup mascarpone in a small bowl; cover and chill.
10. Whisk 1 1/4 cups mascarpone and cayenne pepper to soup.
11. Season with salt. (Up to here can be done 1 day ahead-see note in description).
12. Garnish with reserved mascarpone.
13. Sprinkle with chopped chives and serve.
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