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