- 2 ea Leeks (chopped and washed)
- 1 cup sliced White Mushrooms
- 2 ounces Vegetable Oil
- 2 ea Granny Smith Apples (cut in wedges)
- 24 ounces Apple Cider or Juice
- 7 ounces Coconut Milk
- 2 teaspoons Curry Powder
- 1/2 teaspoon Turmeric
- 2 packages Chavrie® (reserve 1 pkg. for garnishing)
1. Sweat leeks and mushrooms in vegetable oil until tender (without color) in a heavy gauge sauce pot.
2. Add apples, apple cider, coconut milk, curry powder, turmeric. Bring to boil and simmer for 20 minutes.
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 and keep warm.
6. Serve hot and garnish with slices of apple or a dollop of Chavrie®
Yield: 4 servings
Health Benefits of Fresh Goat Cheese:
Goat cheese contains 30% less fat and cholesterol than most cow’s milk cheeses (and can easily substitute cream cheese or sour cream in almost any recipe), it is gluten-free, is easy to digest (those who are lactose intolerant can often digest goat cheese) and Chavrie is completely all natural.
Recipe courtesy of Chavrie’s Executive Chef Greg Gable. Gable first acquired critical acclaim over his 13 years at Le Bec Fin, one of Philadelphia's finest dining institutions. Chef Greg Gable joined Chavrie in 2007 as Executive Chef. He has also received several accolades such as the Philadelphia Inquirer’s 3 Bells Award of Excellence and Wine Spectator Award of Excellence. Gable is a graduate of the Culinary Institute of America, Hyde Park, N.Y. For more information and recipes, please visit www.chavrie.com.