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Manufacturing the finest bases, sauces, and desserts with the taste and aroma of made-from-scratch recipes.

Cucumber and Crab Vichyssoise

Yield / Servings

3½ gallons

Category

Soups

Ingredients

  • 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

Preparation Steps

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

If a double boiler is used, reduced stirring will be required.

3

Cook soup mixture until potatoes are soft.

4

Peel and seed cucumbers and puree.

5

Heat mixture to minimum of 165°F.

6

Strain soup in a china cap and chill.

Recipe from RC Fine Foods.