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
Put the onion, tarragon, and
Add the cucumbers and cook covered for 5 minutes. Add the remaining chicken stock. Bring to a boil over high heat and remove from the heat.
While the soup is cooling, stir the crayfish essence into
Puree the cucumbers with their cooking liquid in a food mill or food processor and stir in the remaining cream. Refrigerate until cold.
Whip the crayfish cream until it takes on a little bit of body, about 1 minute. Season the soup and serve in chilled bowls with the crayfish cream swirled on top. Garnish each serving with a chervil sprig and a crayfish head.
© 1986 Jeremiah Tower. All rights reserved.