Directions:
- Heat the oil in large pot over medium heat. Add the shallots and cook briefly to soften, 3 to 4 minutes. Stir in the broccoli, and season with salt and pepper, to taste Add the chicken broth and bring to a boil. Reduce the heat to maintain a simmer, then cover the pan and cook until the vegetables are fork tender, 10 to 15 minutes. Cool for about 5 minutes. Carefully add the soup to a blender, in small batches, and blend until smooth. Pour the puree into a clean large saucepan over low heat. Add hot water to thin, if necessary. Whisk in all but 1/2 cup of the mascarpone. Taste and adjust the seasoning, as necessary.
- To serve, ladle the soup into bowls and garnish each bowl with a small dollop of mascarpone.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 435.25 Kcal (1822 kJ) | ||
| Calories from fat | 315.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.08g | 54% | |
|---|---|---|---|
| Cholesterol | 73.14mg | 24% | |
| Sodium | 126.68mg | 5% | |
| Potassium | 740.87mg | 16% | |
| Total Carbs | 24.27g | 8% | |
| Sugars | 8.13g | 33% | |
| Dietary Fiber | 5.6g | 22% | |
| Protein | 12.77g | 26% | |
| Vitamin C | 106.8mg | 178% | |
| Iron | 1.9mg | 10% | |
| Calcium | 147.5mg | 15% | |
| Amount Per 100 g | |||
| Calories | 105.95 Kcal (444 kJ) | ||
| Calories from fat | 76.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.54g | 54% | |
|---|---|---|---|
| Cholesterol | 17.8mg | 24% | |
| Sodium | 30.84mg | 5% | |
| Potassium | 180.35mg | 16% | |
| Total Carbs | 5.91g | 8% | |
| Sugars | 1.98g | 33% | |
| Dietary Fiber | 1.36g | 22% | |
| Protein | 3.11g | 26% | |
| Vitamin C | 26mg | 178% | |
| Iron | 0.5mg | 10% | |
| Calcium | 35.9mg | 15% | |
* 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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