 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
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! 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:
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.
|
|