Chilled broccoli soup with porcini and

Yield: 4 Servings

Measure Ingredient
2 tablespoons Olive oil
4 tablespoons Diced shallots
\N \N Salt and pepper to taste
2 cups Peeled, cubed potatoes
¾ gallon Chicken stock
4 cups Broccoli, blanched
\N \N For the Garnish:
¼ cup Fresh Porcini mushrooms
1 teaspoon Finely chopped chives
\N \N Coarse sea salt to taste
\N \N White pepper to taste
1 teaspoon Extra virgin olive oil
\N \N For the Ricotta Toasts:
4 \N Thin slices Tuscan bread
1 tablespoon Ricotta Salata
\N \N Cracked black pepper to
\N \N Taste
\N 4 garnish
\N \N For the Soup:

Preparation of the Soup: In a heavy sauce pan, heat the olive oil and add the diced shallots. Sweat and season with salt and pepper over a medium flame. Once shallots become translucent, add the cubed potatoes and sweat for three minutes. Add the chicken stock. Bring to a boil and simmer for 1½ hours over medium heat. Remove and puree with an upright blender. Add the blanched broccoli to the puree while blending. Season, strain through a fine strainer and ice immediately.

Serve ice cold. Preparation of the Garnish: Slice the Porcini on a very sharp Japanese mandoline and add chives, salt, pepper, and extra virgin olive oil.

Preparation of the Ricotta Toasts: Dry toast the bread until crispy and golden brown. Cool and spread ricotta on the toast. Grind black pepper on top and serve with marinated Porcini to finish. Yield: 1 gallon soup and

Recipe By : CHEF DU JOUR SHOW #DJ9332 From: Minnie@... (Louise M Mccartndate: Wed, 23 Oct 1996 14:31:26 Pst

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