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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
Taste
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
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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