Creamy Broccoli Soup

So creamy, so smooth, so tasty. My 7 yr old had thirds he loved it so much. My 5 yr old not so much; I think he didn't love the texture. You could even save some small pieces of broccoli aside (don't blend them with the rest) then add them to the soup to add texture to the creamy goodness. Shallots are a type of onion, but they have a specific flavor. Mascarpone is a type of cream cheese, but it is sweeter and creamier. These are both a little more expensive but are worth it in the end. But you know...if you've burned your taste buds off and wouldn't know the difference then skimp and save, my friends. Serve with a crusty bread. Serves 6.

Creamy Broccoli Soup

2 Tbsp olive oil
3 shallots, peeled and sliced
1 lb fresh broccoli florets
salt and freshly ground pepper, to taste
3 1/2 c chicken broth
8 oz mascarpone cheese

1. Heat oil in large soup pot over medium heat. Add shallots and cook 3 to 4 minutes, or until slightly softened. Stir in the brocolli to coat in oil, season with salt and pepper according to taste.
2. Add chicken broth and bring to a boil. Reduce heat to manitain a simmer, then cover the pan and cook until vegetables are fork tender, 7 to 15 minutes, depending on how fat your broccoli pieces are. Cool for 5 minutes.
3. Add to blender in portions (as much as your blender can handle, I have a Blendtec so it could handle all at once) and blend until smooth. Pour the puree into a clean saucepan (or rinse the one you were using) and heat over low heat. Add water to thin, if necessary. Whisk in half of the mascarpone. Taste and adjust salt and pepper, if necessary.
4. To serve, ladle soup in bowls and garnishe with a small scoop of mascarpone.