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