Chavrie Vichyssoise

Directions

1. 1
   Sweat leeks and mushrooms in vegetable oil until tender (without color) in a heavy gauge sauce pot.
2. 2
   Add chicken stock and potato.
3. 3
   Bring to a boil simmer for 20 minutes until potato is fully cooked.
4. 4
   Add the Chavrie and season with salt and pepper.
5. 5
   Pour entire contents in a blender and puree or puree with a hand held mixer.
6. 6
   Strain through a fine chinois.
7. 7
   Chill in the refrigerator overnight and serve very cold.
8. 8
   Garnish with a dollop of Chavrie in each chilled bowl.