Creamy Broccoli Soup (Claire Robinson) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
3 tablespoons extra-virgin olive oil |
4 shallots, peeled and sliced |
1 1/2 pounds fresh broccoli florets, roughly chopped |
kosher salt and freshly cracked black pepper |
4 cups low-sodium chicken broth |
hot water, if needed |
12 ounces mascarpone cheese, divided |
Directions:
1. 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.
2. To serve, ladle the soup into bowls and garnish each bowl with a small dollop of mascarpone.
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