How to make it

  • 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

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