Silver Goat® Fresh Chèvre Cream of Cauliflower Soup
Serves 4 – 6
1 head of cauliflower
2 tbsp extra-virgin olive oil
1 small, chopped onion
2 cloves minced garlic
1 quart reduced sodium chicken stock
4-5 oz Plain Silver Goat® Fresh Chèvre (Plus 1 -2 oz for garnish)
Freshly ground black pepper
Chopped chives or your favorite herb for garnish
Start by trimming your cauliflower and chop into large, coarse pieces.
In a large saucepan or soup pot heat 2 tbsp olive oil over medium heat then add the garlic and onion. Cook for about 5 minutes until soft but not brown. Now, add the cauliflower and chicken stock. Increase heat and bring to a boil. Once a boil is reached reduce the heat to low. Cover and simmer the stock for about 15 minutes until the cauliflower is soft and falling apart.
Remove from heat and puree using an immersion blender or food processor. (Please follow proper safety methods when blending hot liquids: Place a tower over the blender to prevent splattering and never fill your blender more than halfway per batch.)
Next, stir in the Silver Goat Fresh Chevre until the soup is smooth and creamy. Lastly, season to taste with salt and black pepper. Before serving drizzle on truffle oil and garnish with a tsp of Silver Goat and your favorite herb.
Goat Cheese Crispy Shrimp
Servers 4 – 6 (as an appetizer)
4 – 5 oz Herb & Garlic or Plain Silver Goat® Fresh Chèvre
2 cups Panko bread crumbs
1 lb large sized shrimp
Oil for Sautéing
Start by letting the goat cheese sit out and reach room temperature (about 30 minutes). Then clean, de-vein and dry the shrimp. Take about a tsp of goat cheese, roll into a ball, then flatten into a 1 inch thick disk. Enrobe the shrimp with the disk of cheese and dredge in panko covering all surfaces. Allow each piece to set for 1 minute before cooking; Sauté them in oil for 5-6 minutes turning each piece only once. Place on a wire rack or paper towel to remove excess oil and let cool. Lastly, plate and serve either alone or as a salad topper.