Chilled Broccoli Soup

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Ingredients (4 servings)
  • 3 good-sized heads broccoli
  • 3 1/3 cups chicken stock (800 ml)
  • 16 fresh almonds
  • 1 very small bunch chervil
  • 1 pot sheep’s curd (250 g)
  • fleur de sel
  • freshly ground black pepper
  • olive oil
  • salt
  • freshly ground black pepper

Instructions

Step 1: Broccoli Soup

Wash the broccoli. Separate around ten florets, and set aside for the end of the recipe. Remove the hard part of the base, and roughly chop the rest of the broccoli, florets and stalks. Set aside.

Heat the chicken stock, and prepare a large bowl filled with ice cubes.

Heat a saucepan with a little olive oil, and sauté the broccoli on a fairly high heat for 2 minutes. Pour in the boiling chicken stock, and simmer for just 10 minutes, until tender.

Tip into a bowl, and immerse the bowl in the large bowl of ice cubes to shock and preserve the color.

This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits

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