Appetizers / Soups / Salads

This recipe is adapted from FoodNetwork Claire Robinson's "5 Ingredient Fix."Slice shallots and sweat for about 5 minutes in large pot with olive oil on low-medium heat. Add 4.5 cups chopped broccoli (I used florets and some of the stalk). Cook for a minute. Add 2 cups low sodium chicken stock and bring to a boil. Lower heat to a simmer and cover for about 15 minutes, or until broccoli is fork tender. Let cool for a few minutes. Then put in food processor and process a very small amount (try to keep some broccoli intact for texture). Transfer back into pot and whisk in 4 oz. mascarpone cheese. Be sure to season with lots of salt and pepper. Serve with crustini or crispy bread. Feel free to create your own adaptations by adding bacon or cheddar cheese.