Start with a spread of smoked salmon, bread, crème fraîche, lemon wedges, and capers. Then serve this satisfying yet light soup as the first course.
Recipe information
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
Ladle soup into bowls. Garnish with reserved mascarpone. Sprinkle with chopped chives and serve.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
5 Soups to Cozy Up Your Weeknights
Soups are a busy weeknight cook's best friend.20 Ways to Use Mascarpone
Warning: you’re about to get into the thick of it.
