Soup 24: Broccoil Marscapone

I have to admit, I wasn't sold on this soup when I decided to make it, but it seemed so quick and easy that I went with it. Sooo glad I did! Not only did I enjoy it, my coworkers raved about it!

I started with cooking the shallots in the olive oil until soft. I added the broccoli and cooked for a minute more. I than added the chicken stock and let simmer for 10 minutes. I let cool and then pureed with my handy immersion blender. I whisked in 1 1/4 cups marscopone a little at a time and then added some cayenne pepper. And then I added more cayenne pepper :-D I refrigerated it overnight and took it to work in the morning.

And because I served it at work, I totally forgot to take a picture. To be honest, it's not the prettiest soup I've made, especially serving and eating it out of a coffee mug at work, but it was good. The cayenne really came through as a fabulously surprising bit of heat at the end. And anyone who loves broccoli will also love this.


Ingredients:

3 tablespoons olive oil / from home
1 1/2 cups sliced shallots
1 1/2 pounds broccoli florets
6 cups chicken stock
1 1/2 cups mascarpone
salt
1/4 cayenne pepper