| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Japanese | 1 | Servings | |
INGREDIENTS
| 2 | T | Olive oil |
| 4 | T | Diced shallots |
| Salt and pepper to taste | ||
| 2 | c | Peeled, cubed potatoes |
| 3/4 | gl | 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 |
| 4 | Thin slices Tuscan bread | |
| 1 | T | Ricotta Salata |
| Cracked black pepper to | ||
| taste |
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)
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Nutrition (calculated from recipe ingredients)
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Calories: 2139
Calories From Fat: 575
Total Fat: 63.6g
Cholesterol: 86.4mg
Sodium: 4257.3mg
Potassium: 8183.4mg
Carbohydrates: 296g
Fiber: 23.5g
Sugar: 55.7g
Protein: 102.2g