Creamy Broccoli Soup
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 342
- Total Fat
- 28
- Saturated Fat
- 12
- Carbohydrates
- 18
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 11
- Cholesterol
- 62
- Sodium
- 878
- Total: 35 min
- Prep: 10 min
- Inactive: 5 min
- Cook: 20 min
Ingredients
3 tablespoons extra-virgin olive oil
4 shallots, peeled and sliced
1 1/2 pounds fresh broccoli florets, roughly chopped
Kosher salt and freshly cracked black pepper
4 cups low-sodium chicken broth
Hot water, if needed
12 ounces mascarpone cheese, divided
Directions
- 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.