A great first-course. Pair with sliced baguette with goat cheese and smoked salmon.
Working in batches; transfer soup to blender; puree until smooth. Return to pot. Reserve ¼ cup mascarpone in small bowl; cover and chill. Whisk 1 ¼ 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 into bowls. Garnish with reserved mascarpone. Sprinkle with chipped chives and serve.