This vibrant chilled broccoli soup offers a sophisticated twist on classic vegetable soups, blending bright green hues with deep, earthy porcini flavors. The base is silky smooth, achieved by simmering potatoes and shallots until tender before pureeing with fresh broccoli. It&# 226;ÂÂs an elegant yet simple dish that shines on warm summer evenings or as a light starter for a larger meal. The natural sweetness of the broccoli is balanced by the savory depth of the mushrooms, creating a comforting yet refreshing experience. Perfect for entertaining, it can be made ahead and served ice-cold, allowing the flavors to meld beautifully. Garnished with fresh herbs and crispy toasts, itâÂÂs a visually stunning addition to any table.
Chilled Broccoli Soup With Porcini And Potatoes
Description
This vibrant chilled broccoli soup offers a sophisticated twist on classic vegetable soups, blending bright green hues with deep, earthy porcini flavors. The base is silky smooth, achieved by simmering potatoes and shallots until tender before pureeing with fresh broccoli. It&# 226;ÂÂs an elegant yet simple dish that shines on warm summer evenings or as a light starter for a larger meal. The natural sweetness of the broccoli is balanced by the savory depth of the mushrooms, creating a comforting yet refreshing experience. Perfect for entertaining, it can be made ahead and served ice-cold, allowing the flavors to meld beautifully. Garnished with fresh herbs and crispy toasts, itâÂÂs a visually stunning addition to any table.Ingredients
Directions
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Heat olive oil in a heavy saucepan over medium heat and add diced shallots, sweating until translucent.
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Add peeled, cubed potatoes to the pan and sweat for three minutes until slightly softened.
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Pour in chicken stock (or vegetable broth for vegan version) and bring to a boil.
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Reduce heat and simmer for 1.5 hours, or until potatoes are very tender.
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Remove from heat and puree the mixture using an upright blender until smooth.
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Add blanched broccoli to the puree while blending to incorporate fully.
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Season with salt and white pepper to taste.
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Strain the soup through a fine strainer to ensure a silky texture.
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Chill the soup immediately in the refrigerator until ice cold.
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Slice fresh Porcini mushrooms thinly using a mandoline.
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Toss sliced mushrooms with finely chopped chives, coarse sea salt, white pepper, and extra virgin olive oil.
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Toast thin slices of Tuscan bread until crispy and golden brown.
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Spread ricotta salata on the cooled toast and grind black pepper on top.
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Serve the chilled soup in bowls, garnished with the marinated Porcini and ricotta toasts.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 66.3kcal
- % Daily Value *
- Total Fat 7.5g12%
- Saturated Fat 1.1g6%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
