#AtoZChallenge: #Cooking Terms – Vichyssoise

I realize the AtoZChallenge is over.  I did so well starting off, despite a rough start with Passover right at the beginning of April…  Then a bit of vertigo due to impacted ear-wax (yes earwax)  had me down and out for a couple of days.  A history of ear trouble didn’t help matters anyway.  Once back up on my feet (so to speak)  I had shit load of things to catch up on and sadly the #AtoZChallenge was unable to be at the top of the list – certainly not in the eyes of my family.

There is some debate as to whether Vichyssoise originated as an american dish or of french dish.  Regardless,  French Chef Louis Diat is credited with it’s reinvention.

Vichyssoise is made using pureed leeks, onion, potatoes, cream, and chicken stock.  It is often served cold but can be served hot as well.

Source Wikipedia  Vichyssoise


Join me on an A to Z Journey of Cooking Terms throughout the month of April.


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