Broccoli-Mascarpone Soup

Broccoli-Mascarpone Soup
Photo by Wyatt Counts


  • 6 cups low-salt chicken broth
  • 3 tablespoons fresh chives
  • 1 ½ pounds broccoli florets
  • 3 tablespoons olive oil
  • 1 ½ cups shallots
  • ¼ teaspoon cayenne pepper
  • 1 ½ cups mascarpone cheese (Italian cream cheese)

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...

View full recipe at Epicurious


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