Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Chilled Broccoli Soup with Porcini

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

 

Yield

8 servings

Prep

30 min

Cook

90 min

Ready

2 hrs
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
2 tablespoons olive oil
Camera
4 tablespoons shallots
diced
Camera
1 teaspoon salt
to taste
Camera
1 teaspoon black pepper
to taste
Camera
2 cups potatoes
peeled, cubed
Camera
¾ gallon chicken broth
* Camera
4 cups broccoli florets
blanched
Camera
For the garnish
¼ cup mushrooms, porcini
fresh
* Camera
1 teaspoon chives
finely chopped
Camera
1 teaspoon sea salt
coarse, to taste
Camera
1 teaspoon white pepper
to taste
Camera
1 teaspoon olive oil, extra-virgin
Camera
For the ricotta toasts
4 each tuscan bread
thin slices
*
1 tablespoon ricotta salata
*
1 teaspoon black pepper
cracked, to taste
Camera

Ingredients

Amount Measure Ingredient Features
3E+1 ml olive oil
Camera
6E+1 ml shallots
diced
Camera
5 ml salt
to taste
Camera
5 ml black pepper
to taste
Camera
473 ml potatoes
peeled, cubed
Camera
2.8 l chicken broth
* Camera
946 ml broccoli florets
blanched
Camera
For the garnish
59 ml mushrooms, porcini
fresh
* Camera
5 ml chives
finely chopped
Camera
5 ml sea salt
coarse, to taste
Camera
5 ml white pepper
to taste
Camera
5 ml olive oil, extra-virgin
Camera
For the ricotta toasts
4 each tuscan bread
thin slices
*
15 ml ricotta salata
*
5 ml black pepper
cracked, to taste
Camera

Directions

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 1½ hours over medium heat.

Remove and purée with an upright blender. Add the blanched broccoli to the purée 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 garnish



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 66g (2.3 oz)
Amount per Serving
Calories 7353% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 633mg 26%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 2%
Sugars g
Protein 4g
Vitamin A 23% Vitamin C 59%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe