*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            Finely chopped chives
                         Coarse sea salt to taste
                         White pepper to taste
    1       t            Extra virgin olive oil
                         For the Ricotta Toasts:
    4                    Thin slices Tuscan bread
    1       tb           Ricotta Salata
                         Cracked black pepper to
   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
                         For the Soup:
   From: Minnie@juno.Com (Louise M Mccartndate: Wed, 23
   Oct 1996 14:31:26 Pst
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