Many people enjoy a cold soup on November 18th, which is loved by many. It's National Vichyssoise Day.
Vichyssoise is traditionally served cold, but it is also served hot. Made thick with pureed leeks, onions, potatoes, cream, and chicken stock, Vichyssoise is traditionally served cold, but it is also served hot.
The origins of Vichyssoise are debated by Culinary scholars. However, French chef Louis Diat is the man most responsible for 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:
Recipes for soup very similar to Vichyssoise have been found, but hot dishes have been served as far back as 1869.
This Vichyssoise dish is sure to please.
To post on social media, use the hashtag #NationalVichyssoiseDay.
