Broccoli Mascarpone Soup Recipes

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BROCCOLI-MASCARPONE SOUP



Broccoli-Mascarpone Soup image

From Bon Appetit, Dec. 2006 under "All the Trimmings" from Betty Rosbottom. This soup looks terrific in the photo. You can make this a day ahead of serving. Just cover and 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.

Provided by Oolala

Categories     Cheese

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

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

Steps:

  • Heat oil in large pot over medium heat.
  • Add shallots; sauté 3 minutes.
  • Add broccoli; sauté 1 minutes.
  • Add broth; bring to a boil.
  • Reduce heat to medium-low and cover; 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 a small bowl; cover and chill.
  • Whisk 1 1/4 cups mascarpone and cayenne pepper to soup.
  • Season with salt. (Up to here can be done 1 day ahead-see note in description).
  • Garnish with reserved mascarpone.
  • Sprinkle with chopped chives and serve.

Nutrition Facts : Calories 119.5, Fat 6.5, SaturatedFat 1.1, Sodium 80.7, Carbohydrate 11.7, Sugar 0.3, Protein 6.9

BROCCOLI-MASCARPONE SOUP



BROCCOLI-MASCARPONE SOUP image

Categories     Soup/Stew     Vegetable

Yield 8

Number Of Ingredients 7

3 T olive oil
1 1/2 c sliced shallots (about 6 large)
1 1/2 lbs broccoli florets, cut into 1 inch pieces
6 c low-salt chicken broth
1 1/2 c (12 oz) mascarpone cheese, divided
1/4 t cayenne pepper
3 T chopped fresh chives

Steps:

  • Heat oil in large pot over medium heat. Add shallots, saute 3 minutes. Add broccoli; saute 1 minute. Add broth; bring to boil. Reduce heat to medium-low. Cover and simmer until vegetables are tender, about 10 minutes. Cool slightly. Using immersion blender, puree until smooth. Return to pot. Reserve 1/4 c mascarpone in small bowl, cover and chill. Whisk 1 1/4 c mascarpone and cayenne pepper into soup. Season with salt. DO AHEAD. Can be made 1 day ahead. Cover and 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

BROCCOLI-MASCARPONE SOUP



Broccoli-Mascarpone Soup image

Categories     Soup/Stew     Blender     Quick & Easy     Broccoli     Chive     Shallot     Simmer     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 7

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

Steps:

  • 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.

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2010-12-30 Add broccoli florets, and saute 1 minute. Add broth. Bring to a boil, and reduce heat to low temperature. Cover and simmer about 10 minutes, or until vegetables are tender. Cool slightly. Working in batches, transfer the soup to a blender and puree until smooth. Return to pot. Whisk mascarpone and cayenne pepper into soup.
From lifecurrentsblog.com
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  • Heat oil in a large pot over medium heat. Add shallots, and saute about 5 minutes until they begin to brown. Add broccoli florets, and saute 1 minute. Add broth. Bring to a boil, and reduce heat to low temperature. Cover and simmer about 10 minutes, or until vegetables are tender. Cool slightly.
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  • 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.
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