Many people enjoy a cold soup on November 18th, which is loved by many.. It's National Vichyssoise Day.
ditionally served cold, but it can also be served hot. Vichyssoise is traditionally made thick with pureed leeks, onions, potatoes, cream, and chicken stock.
The origins of Vichyssoise are discussed by Culinary scholars. Louis Diat, the French chef who is most responsible for the soup's revival, isn't the only one who can recall it. the Ritz Carlton in New York City, told them: Diat, who was the chef at the Ritz Carlton in New York City in 1950, told them: he told them: Diat, who was the chef at the Ritz Carlton in New York City, told them: "He told them: Diat, who was the chef at the Ritz Carlton in New York City, told them: back in 1950, New York City, who was the chef at the Ritz Carlton in New York City, told them:
Recipes for soup very similar to Vichyssoise have been found, but hot dishes have been served as far back as 1869. Those are also from 1869.
Try this Vichyssoise dish.
Use #NationalVichyssoiseDay to post on social media.
