Chilled Broccoli Soup With Porcini And

* Exported from MasterCook *

CHILLED BROCCOLI SOUP WITH PORCINI AND

Recipe By : CHEF DU JOUR SHOW #DJ9332
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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For the Soup:
2 tablespoons olive oil
4 tablespoons diced shallots
Salt and pepper to taste
2 cups peeled, cubed potatoes
3/4 gallon chicken stock
4 cups broccoli, blanched
For the Garnish:
1/4 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

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



















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