Recipe - Chilled Broccoli Soup With Porcini And

SOUP
2 tablespoon Olive oil
4 tablespoon Diced shallots
Salt and pepper to taste
2 cup Peeled, cubed potatoes
Three fourths ga Chicken stock
4 cup Broccoli, blanched
For the Garnish:
One fourth cup Fresh Porcini mushrooms
1 teaspoon Finely chopped chives
Coarse sea salt to taste
White pepper to taste
1 teaspoon Extra virgin olive oil

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 minced 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
One half 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

Posted to MCRecipe Digest V1 #255

Date: Wed, 23 Oct 1996 14:31:26 PST

From: minnie@juno.com (Louise M McCartney)