Ingredients Jump to Instructions ↓

  1. 3 tablespoons extra-virgin olive oil

  2. 4 shallots, peeled and sliced

  3. 1 1/2 pounds fresh broccoli florets, roughly chopped Kosher salt and freshly cracked black pepper

  4. 4 cups low-sodium chicken broth Hot water, if needed

  5. 12 ounces mascarpone cheese , divided

Instructions Jump to Ingredients ↑

  1. 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.


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