Chilled Broccoli Soup with Porcini And ricotta toast

2 hours Prep: 30 minutes Cook: 1 hours

123 calories per serving view nutrition facts

1 batch suggest servings

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Ingredients


Soup
2	tablespoons	olive oil
4	tablespoons	shallots	diced
1	x	salt and black pepper	to taste
2	cups	potatoes	peeled, cubed
3/4	gallon	chicken broth
4	cups	broccoli florets	blanched

Garnish
1/4	cup	mushrooms, porcini	fresh
1	teaspoon	chives	finely chopped
1	x	sea salt	coarse, to taste
1	x	white pepper	to taste
1	teaspoon	olive oil, extra-virgin

Ricotta toasts
4	thin	tuscan bread
1	tablespoon	ricotta salata
1	x	black pepper	cracked, to taste

Directions

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.

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Nutrition Facts

Serving Size 57g

Amount per Serving

Calories 123 60% of calories from fat

	% Daily Value*
Total Fat 8.0g	13%
Saturated Fat 1.0g	6%
Trans Fat 0.0g
Cholesterol 1mg	0%
Sodium 68mg	3%
Total Carbohydrate 11.0g	4%
Dietary Fiber 1.0g	3%
Sugars 1.0g
Protein 2.0g	4%

Vitamin A	3%		Vitamin C	7%
Calcium	1%		Iron	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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