Chilled Broccoli Soup With Porcini And

* Exported from MasterCook *

CHILLED BROCCOLI SOUP WITH PORCINI AND

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Olive oil
4 tb Diced shallots
Salt and pepper to taste
2 c Peeled, cubed potatoes
3/4 ga Chicken stock
4 c Broccoli, blanched
For the Garnish:
1/4 c Fresh Porcini mushrooms
1 t Finely chopped chives
Coarse sea salt to taste
White pepper to taste
1 t Extra virgin olive oil
For the Ricotta Toasts:
4 Thin slices Tuscan bread
1 tb 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

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



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