Ingredients Jump to Instructions ↓

  1. 2 tb Olive oil

  2. 4 tb Diced shallots

  3. Salt and pepper to taste 2 c Peeled, cubed potatoes

  4. 3/4 ga Chicken stock

  5. 4 c Broccoli, blanched

  6. For the Garnish: 1/4 c Fresh Porcini mushrooms

  7. 1 t Finely chopped chives

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

  9. For the Ricotta Toasts: 4 Thin slices Tuscan bread

  10. 1 tb Ricotta Salata

  11. Cracked black pepper to Taste

  12. 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

  13. 4 garnish

  14. 9332 For the Soup: From: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

  15. 23 Oct

  16. 26 Pst


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