Name: Cucumber Vichyssoise with Crayfish Cream
Yield: Serves 4
Cuisine: United States
Ingredients: ¼ cup crayfish essence; 2 large cucumbers, peeled, seeded, finely chopped; 2 cups chicken stock; 1 sprig fresh tarragon; 1 small white onion, peeled, finely chopped; 4 crayfish heads, cooked; 4 sprigs chervil; salt and freshly ground pepper; 1½ cups whipping cream

Preparation info

Serves
4

Difficulty
Easy

Appears in

Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

About

The word vichyssoise is used loosely here to mean a chilled cream vegetable soup that is thickened with potatoes and enriched with cream, along the lines of the original one of Louis Diat. The cucumber provides a nice change from leeks, and you could use summer squashes as well, or even eggplant. If you do not want a shellfish cream, use the tomato cream.

Ingredients

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Ingredients

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