I found this recipe while poking around epicurious.com. It’s based on a recipe originally from Bon Appétit, but I added a lot to it (basil, pine nuts, white wine), so I’m taking some of the credit! Ha!
The flavor turned out really, really well. Creamy from the cheese, a little wine taste, lots of broccoli flavor and the basil rounding it all out. It would make a great first course to a pasta meal or just on its own with some bread. I found marscapone easily but if you couldn’t, regular cream cheese would probably be fine.
Broccoli Marscapone Soup
About 6 servings
2 tbsp olive oil
1 medium yellow onion, diced
1 pound broccoli florets,
4 cups low-salt chicken broth
1/2 cup white wine (I used some open Sokol Blosser Evolution that was in the fridge)
8 oz mascarpone cheese (Italian cream cheese)
2 tbsp toasted pine nuts
1/4 cup loosely packed fresh basil leaves
Salt & pepper
Dash of cayenne pepper
Heat the oil in large pot over medium heat. Add the onion and sauté about 3 minutes.
Next, add the broccoli and sauté all of that another minute. Add the wine, stir about for a second, then add the broth.
Bring to a boil and reduce heat to medium-low. Cover and simmer until broccoli is tender, about 8-10 minutes. Cool slightly.
Working in batches, transfer soup to blender or food processor; puree until smooth. Add the cheese into a couple of batches as you blend. I did half with the first batch, the remaining cheese with the second. I blended the pine nuts and basil into one of the batches too. You can also whisk the cheese all at once into the blended, warm soup. But I am a little lazy and opted to just do it all together in the food processor.
Return to pot and rewarm but Don’t bring to a boil. Whisk the cayenne pepper into soup. Season to taste with salt and pepper. Ladle soup into bowls.
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On the wedding front, has anyone used Voila Catering for an event? Aside from one slightly dry piece of chicken breast once, I’ve thoroughly enjoyed all of my take-out lunches from the cafe — especially today’s hazelnut crusted salmon and spinach salad with red grapes and thyme vinaigrette. Mmm! But, I’d be curious to know of any off-site catering experiences anyone who reads this might have had with them. Thanks!
AS usual this sounds delicious.