Broccoli Mascarpone Soup was really easy and very tasty, and it makes a great warm comforting light meal. I thought it was a great addition to Christmas dinner. It also made a great sauce over my leftover baked potato the next day.
Mascarpone is a thick rich Italian cheese, that’s usually spreadable like cream cheese. If you can’t find mascarpone you can substitute cream cheese, sour cream, creme fraîche, or whipped cream (unsweetened), but you will lose some of the tangy flavor that the mascarpone has. I haven’t tried substituting Greek yogurt, but I bet that would work as well, and might give a nice flavor to the soup.
- 3 tablespoons olive oil
- 1 1/2 cups sliced shallots about 6 large*
- 1 1/2 pounds broccoli florets cut into 1-inch pieces
- 6 cups low-sodium vegetable broth homemade preferred
- 10 ounces mascarpone cheese**
- 1/4 teaspoon cayenne pepper
- chopped chives for garnish
- Heat oil in a large pot over medium heat. Add shallots, and saute about 5 minutes until they begin to brown. Add broccoli florets, and saute 1 minute. Add broth. Bring to a boil, and reduce heat to low temperature. Cover and simmer about 10 minutes, or until vegetables are tender. Cool slightly.
- Working in batches, transfer the soup to a blender and puree until smooth. Return to pot. Whisk mascarpone and cayenne pepper into soup. Check temperature reheating as necessary, being careful not to boil the soup. Taste for seasonings, and add salt as desired.
- Ladle soup into bowls, and garnish with chives and additional mascarpone as desired.
** If you can't find mascarpone cheese, cream cheese or creme fraiche can be substituted. Sour cream may even work, but the soup won't be as sweet. You can even make your own: follow these instructions: http://www.blogher.com/how-make-mascarpone-cheese-only-3-ingredients
Adapted from Epicurious