Chilled Broccoli Soup with Porcini

Name: Chilled Broccoli Soup with Porcini
Cook time: P1H30M
Total time: P2H
Yield: 8
Cuisine: Japanese
Ingredients: olive oil; shallots; salt; black pepper; potatoes; chicken broth; broccoli florets; mushrooms, porcini; chives; sea salt; white pepper; olive oil, extra-virgin; tuscan bread; ricotta salata; black pepper

Submitted by edduck

YIELD

8 servings

PREP

30 min

COOK

90 min

READY

2 hrs

Ingredients

TABLESPOONS OLIVE OIL

TABLESPOONS SHALLOTS
diced

TEASPOON SALT
to taste

TEASPOON BLACK PEPPER
to taste

CUPS POTATOES
peeled, cubed

GALLON CHICKEN BROTH *

CUPS BROCCOLI FLORETS
blanched

For the garnish

CUP MUSHROOMS, PORCINI
fresh *

TEASPOON CHIVES
finely chopped

TEASPOON SEA SALT
coarse, to taste

TEASPOON WHITE PEPPER
to taste

TEASPOON OLIVE OIL, EXTRA-VIRGIN

For the ricotta toasts

EACH TUSCAN BREAD
thin slices *

TABLESPOON RICOTTA SALATA *

TEASPOON 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