Directions:
- Heat oil in large pot over medium heat. Add shallots; saute 3 minutes.
- Add broccoli; saute 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.
- Reserve 1/4 cup mascarpone in small bowl; cover and chill.
- Whisk 1 1/4 cups mascarpone and cayenne pepper into soup.
- Season with salt.
- Heat soup over medium heat, stirring occasionally; do not boil.
- Ladle soup into bowls, garnish with reserved mascarpone. Sprinkle with chopped chives and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 383.49 Kcal (1606 kJ) | ||
| Calories from fat | 247.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.48g | 42% | |
|---|---|---|---|
| Cholesterol | 57.23mg | 19% | |
| Sodium | 120.9mg | 5% | |
| Potassium | 803.71mg | 17% | |
| Total Carbs | 28.73g | 10% | |
| Sugars | 10.73g | 43% | |
| Dietary Fiber | 5.97g | 24% | |
| Protein | 12.67g | 25% | |
| Vitamin C | 85.4mg | 142% | |
| Iron | 2mg | 11% | |
| Calcium | 137.4mg | 14% | |
| Amount Per 100 g | |||
| Calories | 89.53 Kcal (375 kJ) | ||
| Calories from fat | 57.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.42g | 42% | |
|---|---|---|---|
| Cholesterol | 13.36mg | 19% | |
| Sodium | 28.23mg | 5% | |
| Potassium | 187.64mg | 17% | |
| Total Carbs | 6.71g | 10% | |
| Sugars | 2.5g | 43% | |
| Dietary Fiber | 1.39g | 24% | |
| Protein | 2.96g | 25% | |
| Vitamin C | 19.9mg | 142% | |
| Iron | 0.5mg | 11% | |
| Calcium | 32.1mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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