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. ---------------------------------------------------------------------------
Nutrition
Ingredients
