Chavrie Vichyssoise

Name: Chavrie Vichyssoise
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 Soups, 4 serving(s)
Ingredients: 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)

Submitted by Corrinne J

"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!"

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photo by Corrinne J

Ready In:: 50mins
Ingredients:: 6
Yields:: 4 Soups
Serves:: 4

ingredients

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

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