*  Exported from  MasterCook  *
 Recipe By     : CHEF DU JOUR SHOW #DJ9332
 Serving Size  : 0    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         For the Soup:
    2      tablespoons   olive oil
    4      tablespoons   diced shallots
                         Salt and pepper to taste
    2      cups          peeled, cubed potatoes
      3/4  gallon        chicken stock
    4      cups          broccoli, blanched
                         For the Garnish:
      1/4  cup           fresh Porcini mushrooms
    1      teaspoon      finely chopped chives
                         Coarse sea salt to taste
                         White pepper to taste
    1      teaspoon      extra virgin olive oil
                         For the 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 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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