Mascarpone-Broccoli Soup

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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Ingredients
  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)
Instructions
  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.
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Leaf Crackers
Yield: 12 crackers • Preparation: 10 minutes • Bake: 5 to 6 minutes
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Ingredients
  1. ½ (14.1-ounce) package refrigerated pie dough (1 sheet)
  2. 1 large egg
  3. 1 teaspoon water
Instructions
  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 https://www.teatimemagazine.com/

From TeaTime November/December 2012

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