Bon Appétit: Broccoli-Mascarpone Soup

Since my family eats Thanksgiving dinner later in the afternoon, we inevitably get hungry before the main event.  I mean, cooking is tough work.  You need fuel for that kind of thing.  But what to eat that doesn't fill you up and spoil dinner?  And in my case, what uses up the rest of the container of overpriced mascarpone cheese that is staring at me from the first shelf of my fridge?  Soup.  Warm, veggie-filled soup.

Broccoli-Mascarpone Soup
Adapted from Bon Appétit magazine, December 2006

3 tablespoons unsalted butter
1½ cups sliced shallots (about 6 large)
1½ pounds broccoli florets, cut into 1-inch pieces
6 cups chicken broth
10 ounces mascarpone cheese

¾ teaspoon seasoning blend (I used Emeril's Essence)
⅛ teaspoon cayenne pepper
3 tablespoons chopped fresh chives

Heat butter in large pot over medium heat until melted. 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.

Working in batches, transfer soup to blender; puree until smooth. Return to pot. Whisk in mascarpone, seasoning blend, and cayenne pepper. Season with salt.

Note: Can be made 1 day ahead. Cover; chill. Heat soup over medium heat, stirring occasionally; do not boil.

Ladle soup into bowls. Sprinkle with chopped chives and serve.

Makes 8 servings