SOUP
RICOTTA TOASTS
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)
A Message from our Provider:
“God loves each of us as if there were only one of us. #Augustine”
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