Broccoli-Mascarpone Soup

• 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

1. Heat oil in large pot over medium heat.
2. Add shallots; saute 3 minutes.
3. Add broccoli; saute 1 minutes.
4. Add broth; bring to a boil.
5. Reduce heat to medium-low and cover; simmer until vegetables are tender, about 10 minutes.
6. Cool slightly.
7. Working in batches, transfer soup to blender; puree until smooth.
8. Return to pot.
9. Reserve 1/4 cup mascarpone in a small bowl; cover and chill.
10. Whisk 1 1/4 cups mascarpone and cayenne pepper to soup.
11. Season with salt. (Up to here can be done 1 day ahead-see note in description).
12. Garnish with reserved mascarpone.
13. Sprinkle with chopped chives and serve.

olive oil, shallots, broccoli florets, chicken broth, mascarpone cheese, cayenne pepper, fresh chives, salt

Taken from www.food.com/recipe/broccoli-mascarpone-soup-271441 (may not work)