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 Posted to MC-Recipe Digest V1 #255 Date: Wed, 23 Oct 1996 14:31:26 PST From: firstname.lastname@example.org (Louise M McCartney)
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|Serving Size: 1 Serving (5129g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 418 (37%)|
|Amt Per Serving||% DV|
|Total Fat 46.5g||62 %|
|Saturated Fat 11.4g||57 %|
|Monounsaturated Fat 25.1g|
|Polyunsanturated Fat 7.3g|
|Cholesterol 89.8mg||28 %|
|Sodium 4226.3mg||146 %|
|Potassium 2994.6mg||79 %|
|Total Carbohydrate 100.9g||30 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 100.9g|
|Protein 73.2g||105 %|
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Calories per serving: 1141
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