Ingredients
2 tbsp olive oil
4 tbsp diced shallots
1 salt and pepper to taste
2 cup peeled, cubed potatoes
3/4 gal chicken stock
4 cup broccoli, blanched
1 for the garnish:
1/4 cup fresh porcini mushrooms
1 tsp finely chopped chives
1 coarse sea salt to taste
1 white pepper to taste
1 tsp extra virgin olive oil
1 for the ricotta toasts:
4 thin slices tuscan bread
1 tbsp ricotta salata
1 cracked black pepper to
1 taste
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 1 1/2 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
4 garnish
Recipe By : CHEF DU JOUR SHOW #DJ9332
For the Soup:
From: Minnie@juno.Com (Louise M Mccartndate: Wed, 23 Oct 1996
14:31:26 Pst
Servings: 4 servings
Chilled Broccoli Soup With Porcini And Recipe brought to you by Recipe Ideas
Categories: Soup; Vegetable
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We hope you enjoy this Chilled Broccoli Soup With Porcini And recipe.
