Mascarpone-Broccoli Soup


Traditional broccoli soup is enhanced with creamy mascarpone cheese in this decadent dish.

Mascarpone-Broccoli Soup
Yield: 6 cups • Preparation: 15 minutes • Cook: 15 minutes
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  1. 7 cups coarsely chopped fresh broccoli florets
  2. ¼ cup sliced shallot
  3. 1 quart low-sodium chicken broth
  4. ½ cup mascarpone cheese
  5. ¼ cup heavy whipping cream
  6. 1 teaspoon salt
  7. Garnish: Leaf Crackers (recipe follows)
  1. 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.
  2. Remove from heat. Add mascarpone cheese, cream, and salt. Using a hand-held immersion blender, process until smooth and creamy.
  3. Serve warm. If necessary, reheat gently over low heat.
  4. Garnish individual servings with Leaf Crackers, if desired.
TeaTime Magazine
Leaf Crackers
Yield: 12 crackers • Preparation: 10 minutes • Bake: 5 to 6 minutes
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  1. ½ (14.1-ounce) package refrigerated pie dough (1 sheet)
  2. 1 large egg
  3. 1 teaspoon water
  1. Preheat oven to 450°.
  2. Line a baking sheet with parchment paper. Set aside.
  3. 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.
  4. Using a small sharp knife, score leaf veins in dough leaves.
  5. In a small bowl, combine egg and water, whisking well. Lightly brush leaves with egg mixture.
  6. Bake until light golden brown, 5 to 6 minutes. Let cool completely.
  7. Store in an airtight container for up to 1 day.
TeaTime Magazine

From TeaTime November/December 2012

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