Broccoli-Mascarpone Soup

"A satisfying yet light soup as the first course"-Buon Apetit

• Ready In: 40 mins
• Serves: 8

Ingredients

• 3  tablespoons olive oil
• 1 1⁄2 cups  sliced shallots (about 6 large)
• 1 1⁄2 lbs broccoli florets, cut into one-inch pieces
• 6  cups low sodium chicken broth
• 1 1⁄2 cups mascarpone cheese, divided
• 1⁄4 teaspoon cayenne pepper
• 3  tablespoons  chopped fresh chives

Directions

1. Heat oil in large pot over medium heat. Add shallots; saute 3 minutes.
2. Add broccoli; saute 1 minute. Add broth; bring to boil. Reduce heat to medium low.
3. Cover and simmer until vegetables are tender, about 10 minutes. Cool slightly.
4. Working in batches, transfer soup to blender; puree until smooth. Return to pot.
5. Reserve 1/4 cup mascarpone in small bowl; cover and chill.
6. Whisk 1 1/4 cups mascarpone and cayenne pepper into soup.
7. Season with salt.
8. Heat soup over medium heat, stirring occasionally; do not boil.
9. Ladle soup into bowls, garnish with reserved mascarpone. Sprinkle with chopped chives and serve.