Recipe courtesy of Claire Robinson
Episode: Spring Awakening
Save Recipe Print
Total:
35 min
Prep:
10 min
Inactive:
5 min
Cook:
20 min
Yield:
6 servings
Level:
Easy
Total:
35 min
Prep:
10 min
Inactive:
5 min
Cook:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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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