Potato Soup with Broccoli, Shallots, and Mascarpone

Warm, comforting, and brimming with rich flavors, our Potato Soup with Broccoli, Shallots, and Mascarpone is a delightful twist on traditional potato soup. The addition of vibrant broccoli and fragrant shallots infuses this creamy concoction with freshness and color. Whether you’re looking for a satisfying weeknight dinner or an impressive starter for a special occasion, this soup is sure to please. Let’s dive into the recipe and savor the creamy goodness!

SERVES 4
PREP 20 MIN
COOK 40 MIN
FREEZE UP TO 3 MONTHS

INGREDIENTS:

• 1 tbsp olive oil
• 3/4 tbsp (10g) butter
• 2 large shallots, finely chopped
• 12 oz (350g) starchy potatoes, chopped into 1-inch (2.5cm) chunks
• 1 1/2 quarts (1 1/2 liters) boiling water
• Sea salt and freshly ground black pepper
• 1 large head of broccoli, cut into florets
• 4 tbsp mascarpone
• 4 croûtes (see p.39)
• 1 oz (30g) creamy, strong-flavored blue cheese, such as Roquefort, fourme d’Ambert, or Gorgonzola piquante

INSTRUCTIONS:

1. Heat the olive oil and butter in a sauté pan over medium heat.
2. Add the finely chopped shallots and potato chunks to the pan.
3. Cook for 5 minutes, stirring often, until the shallots become translucent and the potatoes start to brown slightly.
4. Pour 1 1/4 quarts (1 1/4 liters) of boiling water into the pan with the shallots and potatoes.
5. Season lightly with sea salt and freshly ground black pepper, and stir well.
6. Bring the mixture to a simmer, then lower the heat, cover the pan with a lid, and simmer for 10 minutes.
7. Add the broccoli florets, stir, cover again, and continue cooking for an additional 10-15 minutes, or until both the potatoes and broccoli are tender.
8. Allow the mixture to cool for several minutes before transferring it to a blender.
9. Process the mixture until smooth.
10. Strain the blended soup back into the pan through a sieve, using a wooden spoon to press as much of the mixture through as possible.
11. Pour in the remaining hot water and place the pan over medium heat.
12. Stir in the mascarpone until it blends smoothly with the soup.
13. Season with additional salt and pepper to taste.
14. Spread the croûtes with the creamy, strong-flavored blue cheese of your choice (Roquefort, fourme d’Ambert, or Gorgonzola piquante).
15. Ladle the creamy Potato Soup with Broccoli, Shallots, and Mascarpone into bowls.
16. Place a blue cheese-topped croûte in the center of each bowl.
17. Serve this delicious soup immediately, letting the creamy textures and contrasting flavors take your taste buds on a delightful journey.

This Potato Soup with Broccoli, Shallots, and Mascarpone is a culinary masterpiece that combines creamy comfort with the freshness of broccoli and the richness of blue cheese. It’s a dish that’s bound to impress both family and friends, making it a go-to recipe for any occasion. Enjoy the warmth and indulgence this soup brings to your table!