Chilled Broccoli Soup with Porcini

• 2 tablespoons olive oil
• 4 tablespoons shallots diced
• 1 teaspoon salt to taste
• 1 teaspoon black pepper to taste
• 2 cups potatoes peeled, cubed
• 3/4 gallon chicken broth
• 4 cups broccoli florets blanched
• 1/4 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
• 4 each tuscan bread thin slices
• 1 tablespoon ricotta salata
• 1 teaspoon black pepper cracked, to taste

1. Heat the olive oil and add the diced shallots.
2. Sweat and season with salt and pepper over a medium flame.
3. Once shallots become translucent, add the cubed potatoes and sweat for three minutes.
4. Add the chicken stock.
5. Bring to a boil and simmer for 1 1/2 hours over medium heat.
6. Remove and puree with an upright blender.
7. Add the blanched broccoli to the puree while blending.
8. Season, strain through a fine strainer and ice immediately.
9. Serve ice cold.
10. Preparation of the Garnish: Slice the Porcini on a very sharp Japanese mandoline and add chives, salt, pepper, and extra virgin olive oil.
11. Preparation of the Ricotta Toasts: Dry toast the bread until crispy and golden brown.
12. Cool and spread ricotta on the toast.
13. Grind black pepper on top and serve with garnish

olive oil, shallots, salt, black pepper, potatoes, chicken broth, broccoli florets blanched, mushrooms, chives, salt, white pepper, olive oil, thin slices, ricotta salata, black pepper

Taken from recipeland.com/recipe/v/chilled-broccoli-soup-porcini-10025 (may not work)