2 tb Olive oil

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

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: From: Minnie@juno.Com (Louise M Mccartndate: Wed, 23 Oct 1996 14:31:26 Pst