*  Exported from  MasterCook  *

             Chilled Broccoli Soup With Porcini And Ricotta Toasts

Recipe By     : Chef Du Jour Show #DJ9332
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Soup:
   2      tb            Olive oil
   4      tb            Shallots -- diced
                        Salt and pepper -- to taste
   2      c             Potatoes -- peeled, cubed
     3/4  ga            Chicken stock
   4      c             Broccoli -- blanched
                        Garnish:
     1/4  c             Fresh Porcini mushrooms
   1      ts            Chives -- finely chopped
                        Coarse sea salt -- to taste
                        White pepper -- to taste
   1      ts            Extra virgin olive oil
                        Ricotta Toasts:
   4      sl            Tuscan bread -- thin
   1      tb            Ricotta salata
                        Black pepper --
                        - cracked, to taste

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
3 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.

Garnish:

Slice the Porcini on a very sharp Japanese mandoline and add chives,
salt, pepper, and extra virgin olive oil.

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


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