NATIONAL VICHYSSOISE DAY November 18th recognizes a cold soup that is loved by many. It is National Vichyssoise Day. #NationalVichyssoiseDay Made thick with pureed leeks, onions, potatoes, cream and chicken stock, Vichyssoise is traditionally served cold though sometimes is eaten hot. In the United States, Vichyssoise is pronounced: vish – e – swaz. Culinary historians debate the origin of Vichyssoise. However, the man most credited with the reinvention of the soup is French chef Louis Diat. Back in 1950, New Yorker Magazine interviewed Diat, who was the chef at the Ritz Carlton in New York City; he told them: “In...
