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Crawfish Vichyssoise With Lemon Poached Leeks And French Bread Croutons Recipe

Nutrition per serving    (USDA % daily values)
CAL
665
FAT
151%
CHOL
82%
SOD
172%

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Ingredients for 6 servings

1 cup coarsely chopped yellow onions

1 pound leeks, rinsed well and trimmed

1 (12-inch) long loaf french or Italian bread, cut into 1/4 to 1/2-inch slices

Peel from 1/2 lemon, coarsely chopped

2 cups heavy cream

1 pound live crawfish, or 1 pound shrimp shells and 1/2 pound cooked and peeled crawfish tails

1/8 teaspoon freshly ground black pepper

10 whole black peppercorns

1/2 cup dry white wine

3 lemons, peels and white pith removed (peel from 1/2 lemon reserved for the lemon Poached Leeks, recipe follows)

2 bay leaves

1 large leek, well rinsed and trimmed

3 quarts water

4 tablespoons unsalted butter

3/4 cup coarsely chopped celery

1/4 cup liquid crab and shrimp boil (recommended: Zatarain's)

1/4 teaspoon salt

2 pounds Idaho potatoes, peeled and cut into 1-inch cubes

2 tablespoons salt

3 bay leaves

2 cups strained crawfish stock, shrimp stock, or chicken stock

1/4 cup olive oil, or more as needed

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