“This is a classic French recipe with a new, healthy twist! The fresh goat cheese adds a wonderful creamy, velvety flavor without the heavy cream & butter. Great for Easter Dinner!”
READY IN:
50mins
SERVES:
4
YIELD:
4 Soups
UNITS:
US

Ingredients Nutrition

  • 2 leeks (chopped and washed)
  • 1 cup sliced white mushroom
  • 2 ounces vegetable oil
  • 1 quart chicken stock
  • 1 large russet potato (peeled and diced)
  • 2 packages chavrie fresh goat cheese (reserve 1 pkg. for garnishing)

Directions

  1. Sweat leeks and mushrooms in vegetable oil until tender (without color) in a heavy gauge sauce pot.
  2. Add chicken stock and potato. Bring to a boil simmer for 20 minutes until potato is fully cooked.
  3. Add the Chavrie® and season with salt and pepper.
  4. Pour entire contents in a blender and puree or puree with a hand held mixer.
  5. Strain through a fine chinois.
  6. Chill in the refrigerator overnight and serve very cold.
  7. Garnish with a dollop of Chavrie® in each chilled bowl.

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