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A poached prawn is not exactly a traditional component of vichyssoise. The thick and creamy chilled leek and potato soup is almost always simply garnished with a sprinkle of chives, but Jocelyn at Kuidaore, wanted to accent her version of vichyssoise with the prawn and a few drops of prawn oil. The fishy flavor stands out beautifully against the mild soup, just as the contrasting color of the prawn does, and transforms a good dish to a great one for seafood fans. The soup is velvety and smooth thanks to a large amount of butter and cream, but there are lighter versions available that preserve the flavors of the dish while saving a few calories. No matter which version you choose to make, the soup is a wonderful addition to your recipe file and a nice change of pace from gazpacho when you want a cold soup in summer.
