Crab and Cucumber Vichyssoise

A chilled leek and potato soup blended until smooth, finished with fresh cucumber, cream, chives, and cooked white crabmeat.

Healthy Seafood Summer Crab Cold Soup

Estimated Nutrition

Calories

192.1

kcal / serving

1152.6 kcal total

Carbs

10.8g

per serving

64.8 g total

Fat

10.9g

per serving

65.2 g total

Protein

11.4g

per serving

68.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

unsalted

Double Cream

for swirling

Fruits

0.5

piece

Lemon

juice only, added to taste

Liquids

400

Vegetable Stock

White Wine

NutsSeeds

tbsp

Chives

chopped, fresh

Seafood

250

Crabmeat

cooked, white, picked

Vegetables

piece

Leek

sliced

400

Potato

cut into cubes

piece

Cucumber

peeled, seeds removed, finely chopped

piece

Radish

finely sliced, for garnish

Method

Melt the butter in a pan and fry the leeks for 5 minutes until tender.

Add potatoes, 400ml stock, and 75ml wine to the pan and bring to a boil.

Simmer for 25 minutes until the potatoes are tender.

Blend the mixture in a food processor until smooth and chill until cold.

Stir in the chopped cucumber and add lemon juice to taste.

Spoon into bowls, swirl in 50ml cream, and garnish with chives, crabmeat, and radish.