Chilled Broccoli Soup With Porcini And
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Chilled Broccoli Soup With Porcini And
  Broccoli    Soups  
Last updated 6/12/2012 1:14:39 AM. Recipe ID 43661. Report a problem with this recipe.
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      Title: Chilled broccoli soup with porcini and
 Categories: None
      Yield: 1 Servings
 
MMMMM----------------------------SOUP---------------------------------
      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 ts Finely chopped chives
           Coarse sea salt to taste
           White pepper to taste
      1 ts Extra virgin olive oil

MMMMM-----------------------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 




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Recipe ID 43661 (Apr 03, 2005)

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