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.
Broccoli-Mascarpone Soup
(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.
Hate it when that happens. It sounded like it was going to be a good one.
ReplyDeleteWhat a bummer! I hate it when that happens. Especially when it's an expensive ingredient like mascarpone.
ReplyDeleteI appreciate your honesty! That stinks when that happens and especially to good ingredients. You always have such amazing posts with such great photos! ~Leslie
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