Broccoli-Mascarpone Soup

Ingredients

• 1.5 pounds broccoli florets cut into 1-inch pieces
• 0.3 teaspoon ground pepper 
• 3 tablespoons chives fresh chopped
• 6 cups chicken broth 
• 12 ounces mascarpone cheese italian divided ( cream cheese)
• 3 tablespoons olive oil 
• 1.5 cups shallots sliced ( 6 large)

Equipment

• bowl
• ladle
• whisk
• pot
• blender

Directions

1. Heat oil in large pot over medium heat.
2. Add shallots; sauté 3 minutes.
3. Add broccoli; sauté 1 minute.
4. Add broth; bring to boil. Reduce heat to medium-low. Cover and simmer until vegetables are tender, about 10 minutes. Cool slightly.
5. Working in batches, transfer soup to blender; puree until smooth. Return to pot. Reserve 1/4 cup mascarpone in small bowl; cover and chill.
6. Whisk 1 1/4 cups mascarpone and cayenne pepper into soup. Season with salt. DO AHEAD Can be made 1 day ahead. Cover; chill.
7. Heat soup over medium heat, stirring occasionally; do not boil.
8. Ladle soup into bowls.
9. Garnish with reserved mascarpone.
10. Sprinkle with chopped chives and serve.