['3 tablespoons olive oil', '1 1/2 cups sliced shallots (about 6 large)', '1 1/2 pounds broccoli florets, cut into 1-inch pieces', '6 cups low-salt chicken broth', '1 1/2 cups (12 ounces) mascarpone cheese (Italian cream cheese), divided', '1/4 teaspoon cayenne pepper', '3 tablespoons chopped fresh chives']
Heat oil in large pot over medium heat. Add shallots; sauté 3 minutes. Add broccoli; sauté 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. DO AHEAD Can be made 1 day ahead. Cover; chill. Heat soup over medium heat, stirring occasionally; do not boil.
Ladle soup into bowls. Garnish with reserved mascarpone. Sprinkle with chopped chives and serve.
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