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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Seasonal and unique soup that would be great for an appetizer at Thanksgiving! Ingredients:
2 leeks (chopped and washed) |
1 cup sliced white mushroom |
2 ounces vegetable oil |
2 granny smith apples (cut in wedges) |
24 ounces apple cider or 24 ounces juice |
7 ounces coconut milk |
2 teaspoons curry powder |
1/2 teaspoon turmeric |
2 (4 ounce) packages chavrie goat cheese (reserve 1 pkg. for garnishing) |
Directions:
1. Sweat leeks and mushrooms in vegetable oil until tender (without color) in a heavy.
2. gauge sauce pot.
3. • Add apples, apple cider, coconut milk, curry powder, turmeric. Bring to a boil.
4. simmer for 20 minutes until potato is fully cooked.
5. • Add the goat cheese and season with salt and pepper.
6. • Pour entire contents in a blender and puree or puree with a hand held mixer.
7. • Strain through a fine chinois. And keep warm.
8. • Serve hot.
9. • Garnish with slices of apple or a dollop of cheese.
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