Broccoli-Mascarpone Soup

Ingredients for Broccoli-Mascarpone Soup

• 3 tablespoons olive oil

• 350ml sliced shallots (about 6 large)

• 675g broccoli florets, cut into 1-inch pieces

• 1450ml low-salt chicken broth

• 350ml (350g) mascarpone cheese (Italian cream cheese), divided

• 1/4 teaspoons cayenne pepper

• 45ml chopped fresh chives

How to make Broccoli-Mascarpone Soup

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 60ml mascarpone in small bowl; cover and chill. Whisk 190g 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.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.