November 18 is...
NATIONAL VICHYSSOISE DAY
pronounced: vish – e – swaz
Vichyssoise is an American soup of French-style. It is an easy appetizers soup. It was created in 1917 by a French chef named Louis Diat when he was working at the Ritz-Carlton in New York. He named the dish after “Vichy,” a town near to where he grew up. The soup is made thick with puréed leeks, onions, potatoes, cream and chicken stock.
Since vichyssoise is traditionally served cold it is uncertain why it is celebrated during the month of November. I suppose somewhere in the world the days are warm and sunny inviting the taste of something cool to the tongue. For those of us already experiencing cooler days and nights, perhaps a hot vichyssoise is in order. Try it! You just might like it.
Classic Vichyssoise (Recipe)
Some Like It Hot...vichyssoise...some Like It Cold! (Recipe)
Regardless how it is spelled or pronounced, is vichyssoise delicious creamy potato soup? If a chunky, hot soup is desired, do not puree & leave hefty bits of potato, add cream and heat gently. Make it up ahead of time, then, when ready to serve, heat (potato soup) or serve cold (vichyssoise) garnished with a few finely chopped chives.
|Image by Mark H. Anbinder|
Potato Soup (Hot) or Vichyssoise (Cold) (Recipe)
Is your mouth watering yet?
Next on the Calendar...The Crapper!