Chilled Broccoli

4 tb Diced shallots

Salt and pepper to taste 2 c Peeled, cubed potatoes

3/4 ga Chicken stock

4 c Broccoli, blanched

For the Garnish: 1/4 c Fresh Porcini mushrooms

1 t Finely chopped chives

Coarse sea salt to taste White pepper to taste 1 t Extra virgin olive oil

For the Ricotta Toasts: 4 Thin slices Tuscan bread

1 tb Ricotta Salata

Cracked black pepper to Taste

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

9332 For the Soup: From: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

23 Oct

26 Pst