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Vichyssoise (/ ˌ v ɪ ʃ i ˈ s w ɑː z / VISH-ee-SWAHZ, French: ⓘ) is a soup made of cooked and puréed leeks, potatoes, onions and cream. It is served chilled and garnished with chopped chives. It was invented in the first quarter of the 20th century by Louis Diat, a French-born cook working as head chef of the Ritz-Carlton Hotel in New York.
[13] [6] Charles M. Schwab was the first to sample vichyssoise [27] and requested another serving. [10] Vichyssoise was served the rest of the summer and the following summers. During the colder seasons, he did not include it in the menu, but so many people asked for it, in 1923, Diat placed it on the menu full-time.
Leek and potato soup, known as potage parmentier in French, is a classic base soup recipe. While some say that the soup was created in 1859 in France by Chef Jules Gouffe, others give credit (as ...
Thick soup made of clams, potatoes, salt pork and onions Cock-a-leekie: Scotland: Chunky Leek and potato soup made with chicken stock Cold borscht / Šaltibarščiai Lithuania: Cold (chilled) Beetroot (or sometimes tomato), popular in Eastern Europe. A Lithuanian specialty, usually made in summer time in one variety, almost always cold. Based ...
One day it's 75 degrees and you feel like fall might be sweet and mild. The next day it's 35 degrees and you're pulling out the winter coat while the sky threatens to drop wet early-season snow.
In it's current state the article is pretty nonsensical; I'm working on fixing it up (Vichyssoise really is a cold potato soup, at least) —The preceding unsigned comment was added by Soltak (talk • contribs) 00:45, 13 August 2005 (UTC) I think there's two different varieties. The pureed leek one seems more common here in Toronto though.
Crosse & Blackwell is an English food brand.The original company was established in London in 1706, then was acquired by Edmund Crosse and Thomas Blackwell in 1830. It became independent until it was acquired by Swiss conglomerate Nestlé in 1960.
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling or simmering solid ingredients in liquids in a pot until the flavors are extracted, forming a broth .