Cucumber and Crab Vichyssoise

Cucumber and Crab Vichyssoise Serves: 3½ gallons


  • 3½ Tbsp. Crab Base
  • ¼ tsp. ground nutmeg
  • 1 package Cream of Potato Leek
  • 1 gallon milk
  • 2 gallons water
  • 12 oz. Unseasoned Cream Sauce
  • ¾ cup Golden Vegetable Base
  • 12 cucumbers


  1. 1 Combine RC Cream of Potato Leek Soup Mix, RC Unseasoned Cream Sauce, RC Golden Vegetable Base, RC Crab Base, milk and water together in a heavy gauge soup pot and mix.
  2. 2 If a double boiler is used, reduced stirring will be required.
  3. 3 Cook soup mixture until potatoes are soft.
  4. 4 Peel and seed cucumbers and puree.
  5. 5 Heat mixture to minimum of 165°F.
  6. 6 Strain soup in a china cap and chill.


Value Added Suggestions: Serving Suggestion - Garnish soup topping with jumbo lump crab meat and sliced fresh chives. Cream of Potato Leek Soup MixUnseasoned Cream Sauce MixGolden Vegetable BaseCrab Base
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