I’m a fan of broccoli cheese soup so I thought I would enjoy this soup when I read the ingredients. Turns out it was a huge flop for us. Hubby didn’t want to finish it and I ended up dumping a pot of soup out. It really kills me to do that, but I really couldn’t eat more of it. He didn’t like the texture. I didn’t mind that because it’s broccoli, what got to me was how thin and blah it was. Almost like too much chicken broth and it needed something else to thicken it.
I still wanted to post it maybe get your feedback as to if you’ve tried it and what you changed in the recipe.
(Adapted from Bon Appetit December 2006)
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
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.