Yield: 8 servings

Ingredients:
3 tablespoons olive oil
1 1/2 cups sliced shallots (about 6 large)
1 1/2 pounds broccoli florets, cut into 1-inch pieces
6 cups low-salt chicken broth
1 1/2 cups (12 ounces) mascarpone cheese (Italian cream cheese), divided
1/4 teaspoon cayenne pepper
3 tablespoons chopped fresh chives

Directions:

  • Heat oil in large pot over medium heat.
  • Add shallots; sauté 3 minutes.
  • Add broccoli; sauté 1 minute.
  • Add broth; bring to boil.
  • Reduce heat to medium-low.
  • Cover and simmer until vegetables are tender, about 10 minutes.
  • Cool slightly.
  • Working in batches, transfer soup to blender; puree until smooth.
  • Return to pot.
  • Reserve 1/4 cup mascarpone in small bowl; cover and chill.
  • Whisk 1 1/4 cups mascarpone and cayenne pepper into soup.
  • Season with salt.
  • DO AHEAD Can be made 1 day ahead.
  • Cover; chill.
  • Heat soup over medium heat, stirring occasionally; do not boil.
  • Ladle soup into bowls.
  • Garnish with reserved mascarpone.
  • Sprinkle with chopped chives and serve.