Many people love cold soup on November 18th, which is a popular dish. It is National Vichyssoise Day.
Vichyssoise is traditionally served cold but can also be served hot. Made thick with pureed leeks, onions, potatoes, cream, and chicken stock, Vichyssoise is traditionally served cold, but occasionally is served hot.
The origins of Vichyssoise are debated by Culinary scholars.. However, French chef Louis Diat is the man most credited with the soup's revival. Diat, 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 in 1950, told them: "He told them: Diat, who was the chef at the Ritz Carlton in New York City, told them: back in 1950, New Yorker Magazine interviewed Diat, who was the chef at the Ritz Carlton in New York City, told them: he told them: Diat
Recipes have been developed for a soup very similar to Vichyssoise, but hot dishes have been served as far back as 1869.
This Vichyssoise dish is sure to please.
On social media, use the hashtag #NationalVichyssoiseDay to post.
