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Name: Chilled Broccoli Soup with Porcini And
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 ts Finely chopped chives; White pepper to taste; 4 Thin slices Tuscan bread; 1 ts Extra Virgin Olive Oil; 1 tb Ricotta Salata; Cracked black pepper to; Coarse sea salt to taste; 3/4 ga Chicken Stock; For the Garnish:; 2 tb olive oil; 2 c Peeled, cubed potatoes; 4 tb Diced shallots; salt and pepper to taste; 4 c Broccoli, blanched; 1/4 c Fresh Porcini mushrooms

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INGREDIENTS

1 ts Finely chopped chives
White pepper to taste
4 Thin slices Tuscan bread
1 ts Extra Virgin Olive Oil
1 tb Ricotta Salata
Cracked black pepper to
Coarse sea salt to taste
3/4 ga Chicken Stock
SOUP
For the Garnish:
RICOTTA TOASTS
2 tb olive oil
2 c Peeled, cubed potatoes
4 tb Diced shallots
salt and pepper ; to taste
4 c Broccoli, blanched
1/4 c Fresh Porcini mushrooms

INSTRUCTIONS

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: minnie@juno.com (Louise M McCartney)

NOTES

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Chilled Broccoli Soup with Porcini And

1 ts Finely chopped chives
 White pepper to taste
4 Thin slices Tuscan bread
1 ts Extra Virgin Olive Oil
1 tb Ricotta Salata
 Cracked black pepper to
 Coarse sea salt to taste
3/4 ga Chicken Stock
 SOUP
 For the Garnish:
 RICOTTA TOASTS
2 tb olive oil
2 c Peeled, cubed potatoes
4 tb Diced shallots
 salt and pepper to taste
4 c Broccoli, blanched
1/4 c Fresh Porcini mushrooms

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: minnie@juno.com (Louise M McCartney)

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Nutrition

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Serving Size: 1 Serving (5129g)
Recipe Makes: 1 Servings

Calories: 1141
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1141

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