Prep Time: 15-20 minutes
Cook Time: 45 minutes
Skill Level: Easy
Servings: 8-10 depending on bowl size

Ingredients
1 ½ to 2 lbs. Broccoli florets, cut into smaller pieces, discard stems
2 lbs. Yellow squash, peeled, chopped
2 Bay leaves
1 Carrot, chopped
4 Garlic cloves, finely minced
1 teaspoon fresh Ginger, peeled, finely minced
1 Vidalia or Yellow onion, chopped
4 tablespoons unsalted Butter
7 ¼ cups Chicken Broth (Four 14.5 oz. cans; Swanson is my choice)
½ teaspoon dried Basil
Fresh Cracked Black Pepper to taste
¼ teaspoon ground Nutmeg
½ teaspoon dried Oregano
Sea Salt to taste
½ cup Heavy Cream
8 ounces Mascarpone cheese
Sharp cheddar cheese for garnish (optional)

Directions
In a large pot, add two Bay leaves, carrots, garlic, fresh ginger, onion and unsalted butter. Sauté the vegetables for about 5 minutes on medium high heat while occasionally stirring.

Add chicken broth and chopped yellow squash and season with basil, fresh cracked black pepper, nutmeg, oregano and sea salt. Continue cooking on medium-high heat for about 15 to 20 minutes until tender. Stir in heavy cream and Mascarpone cheese until mixed thoroughly. Remove the Bay leaves and discard. Emulsion blend until creamy and free of large chunks of vegetables.

Add the broccoli florets and continue cooking for another 15 to 20 minutes. Taste and, if desired, adjust with fresh cracked black pepper and sea salt to your particular taste.

Ladle into bowls and, if desired, sprinkle a sharp cheddar cheese in each bowl.

Bon appétit!

Recipe Courtesy of Al Cheney
http://www.CheneyAppraisalServices.com/