Potage au Chevre

This recipe seems to be very popular with our guests of all ages, (including fussy children!) the vegetables are merely a suggestion, you can use any that are in season.

Serves 4

Ingredients

1 medium onion, peeled
1 potato, washed
1 medium courgette
1 carrot, washed
1 leek, outer leaves removed
25g butter or olive oil
25cl crème fraiche
100g soft goats cheese
1 litre chicken stock or water
1 tsp mixed dried herbs or 1tbsp fresh herbs (thyme, sage, Bay)
salt & pepper

Method

Chop the onion, carrot, courgette and potato into 1cm dice.
Chop the leek into the same size and wash.
In a large pan, melt the butter over medium heat. Add the onion and gently cook until translucent. Add the herbs together with the carrot, courgette, potato and leek. Increase the heat and add the stock/water.
Bring to the boil and then reduce the heat to simmer. Cook for 20 minutes or until the potato is soft.
Add the goats cheese and allow it to melt.
Remove from the heat and purée in a blender. At this stage, if a smooth soup is required, pass through a fine sieve, otherwise return to the pan.
Add the crème fraiche and heat gently stirring to prevent it burning. Add salt and pepper to taste. Bring to the boil.
Serve either hot, or better still warm, with bread.