Cucumber and Crab Vichyssoise

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

Instructions

(yields 3½ gallons)

Combine Cream of Potato Leek Soup Mix, Unseasoned Cream Sauce, No Added MSG Golden Vegetable Base, Crab Base, milk and water together in a heavy gauge soup pot and mix. If a double boiler is used, reduced stirring will be required. Cook soup mixture until potatoes are soft. Peel and seed cucumbers and puree. Heat mixture to minimum of 165°F. Strain soup in a china cap & hold at minimum of140°F until ready for service.

Serving Suggestion - Garnish soup by dotting with Dill Sauce & top with jumbo lump crab meat and sliced fresh chives.