Traditional broccoli soup is enhanced with creamy mascarpone cheese in this decadent dish.
Mascarpone-Broccoli Soup
2014-11-01 00:17:48
Yield: 6 cups • Preparation: 15 minutes • Cook: 15 minutes
Ingredients
- 7 cups coarsely chopped fresh broccoli florets
- ¼ cup sliced shallot
- 1 quart low-sodium chicken broth
- ½ cup mascarpone cheese
- ¼ cup heavy whipping cream
- 1 teaspoon salt
- Garnish: Leaf Crackers (recipe follows)
Instructions
- In a large saucepan, combine broccoli, shallot, and chicken broth. Bring to a boil over high heat. Reduce heat to a low boil, and cook, covered, until broccoli is tender but still light green, approximately 10 minutes.
- Remove from heat. Add mascarpone cheese, cream, and salt. Using a hand-held immersion blender, process until smooth and creamy.
- Serve warm. If necessary, reheat gently over low heat.
- Garnish individual servings with Leaf Crackers, if desired.
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Leaf Crackers
2014-11-01 00:19:23
Yield: 12 crackers • Preparation: 10 minutes • Bake: 5 to 6 minutes
Ingredients
- ½ (14.1-ounce) package refrigerated pie dough (1 sheet)
- 1 large egg
- 1 teaspoon water
Instructions
- Preheat oven to 450°.
- Line a baking sheet with parchment paper. Set aside.
- Unroll pie dough on a lightly floured surface. Using 2 different leaf-shaped cutters (1¾-x-1-inch; 2-x-1¼ inches), cut 6 of each shape from dough. Place dough leaves 2 inches apart on prepared baking sheet.
- Using a small sharp knife, score leaf veins in dough leaves.
- In a small bowl, combine egg and water, whisking well. Lightly brush leaves with egg mixture.
- Bake until light golden brown, 5 to 6 minutes. Let cool completely.
- Store in an airtight container for up to 1 day.
TeaTime Magazine https://teatimemagazine.com/
From TeaTime November/December 2012
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