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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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A satisfying yet light soup as the first course -Buon Apetit Ingredients:
3 tablespoons olive oil |
1 1/2 cups sliced shallots (about 6 large) |
1 1/2 lbs broccoli florets, cut into one-inch pieces |
6 cups low sodium chicken broth |
1 1/2 cups mascarpone cheese, divided |
1/4 teaspoon cayenne pepper |
3 tablespoons chopped fresh chives |
Directions:
1. Heat oil in large pot over medium heat. Add shallots; saute 3 minutes.
2. Add broccoli; saute 1 minute. Add broth; bring to boil. Reduce heat to medium low.
3. Cover and simmer until vegetables are tender, about 10 minutes. Cool slightly.
4. Working in batches, transfer soup to blender; puree until smooth. Return to pot.
5. Reserve 1/4 cup mascarpone in small bowl; cover and chill.
6. Whisk 1 1/4 cups mascarpone and cayenne pepper into soup.
7. Season with salt.
8. Heat soup over medium heat, stirring occasionally; do not boil.
9. Ladle soup into bowls, garnish with reserved mascarpone. Sprinkle with chopped chives and serve.
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