Chilled Broccoli Soup with Porcini
Yield
8 servingsPrep
30 minCook
90 minReady
2 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 4 | tablespoons |
shallots
diced |
|
| 1 | teaspoon |
salt
to taste |
|
| 1 | teaspoon |
black pepper
to taste |
|
| 2 | cups |
potatoes
peeled, cubed |
|
| ¾ | gallon |
chicken broth
|
*
|
| 4 | cups |
broccoli florets
blanched |
|
| For the garnish | |||
| ¼ | cup |
mushrooms, porcini
fresh |
*
|
| 1 | teaspoon |
chives
finely chopped |
|
| 1 | teaspoon |
sea salt
coarse, to taste |
|
| 1 | teaspoon |
white pepper
to taste |
|
| 1 | teaspoon |
olive oil, extra-virgin
|
|
| For the ricotta toasts | |||
| 4 | each |
tuscan bread
thin slices |
* |
| 1 | tablespoon |
ricotta salata
|
* |
| 1 | teaspoon |
black pepper
cracked, to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 6E+1 | ml |
shallots
diced |
|
| 5 | ml |
salt
to taste |
|
| 5 | ml |
black pepper
to taste |
|
| 473 | ml |
potatoes
peeled, cubed |
|
| 2.8 | l |
chicken broth
|
*
|
| 946 | ml |
broccoli florets
blanched |
|
| For the garnish | |||
| 59 | ml |
mushrooms, porcini
fresh |
*
|
| 5 | ml |
chives
finely chopped |
|
| 5 | ml |
sea salt
coarse, to taste |
|
| 5 | ml |
white pepper
to taste |
|
| 5 | ml |
olive oil, extra-virgin
|
|
| For the ricotta toasts | |||
| 4 | each |
tuscan bread
thin slices |
* |
| 15 | ml |
ricotta salata
|
* |
| 5 | ml |
black pepper
cracked, to taste |
|
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
