1. Heat oil in large pot over medium heat. 2. Add shallots; sauté 3 minutes. 3. Add broccoli; sauté 1 minutes. 4. Add broth; bring to a boil. 5. Reduce heat to medium-low and cover; simmer until vegetables are tender, about 10 minutes. 6. Cool slightly. 7. Working in batches, transfer soup to blender; puree until smooth. 8. Return to pot. 9. Reserve 1/4 cup mascarpone in a small bowl; cover and chill. 10. Whisk 1 1/4 cups mascarpone and cayenne pepper to soup. 11. Season with salt. (Up to here can be done 1 day ahead-see note in description). 12. Garnish with reserved mascarpone. 13. Sprinkle with chopped chives and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
