6 servings kosher salt and freshly cracked pepper black
4 cups chicken broth low-sodium
12 ounces mascarpone cheese divided
3 tablespoons olive oil extra-virgin
4 shallots peeled sliced
6 servings water hot
Equipment
bowl
frying pan
sauce pan
ladle
whisk
pot
blender
Directions
Watch how to make this recipe.
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.
