Broccoli-Mascarpone Soup
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 3 tablespoons olive oil
- 1/4 teaspoon cayenne pepper
- 3 tablespoons chopped fresh chives
- 6 cups low-salt chicken broth
- Carbohydrate 13 g(4%)
- Cholesterol 47 mg(16%)
- Fat 21 g(32%)
- Fiber 1 g(4%)
- Protein 9 g(19%)
- Saturated Fat 9 g(46%)
- Sodium 236 mg(10%)
- Calories 265
Preparation Heat oil in large pot over medium heat. Add shallots; sauté 3 minutes. Add broccoli; sauté 1 minute. Add broth; bring to boil. Reduce heat to medium-low. Cover and 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 small bowl; cover and chill. Whisk 1 1/4 cups mascarpone and cayenne pepper into soup. Season with salt. DO AHEAD Can be made 1 day ahead. Cover; 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.
Preparation Heat oil in large pot over medium heat. Add shallots; sauté 3 minutes. Add broccoli; sauté 1 minute. Add broth; bring to boil. Reduce heat to medium-low. Cover and 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 small bowl; cover and chill. Whisk 1 1/4 cups mascarpone and cayenne pepper into soup. Season with salt. DO AHEAD Can be made 1 day ahead. Cover; 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.
