Ingredients
- 1 ricotta toasts
- 1 ricotta salata
- 3/4 ga chicken stock
- 4 c broccoli
- 2 tb olive oil
- 1/4 c porcini mushrooms (fresh)
- 1 t extra-virgin olive oil
- 4 slices tuscan bread (thin)
- some pepper to
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 4 garnish Recipe By : CHEF DU JOUR SHOW #DJ9332 For the Soup:
