I would
make the Vichyssoise soup!
Not exact matches
Between June and September, I blew through a 750 ml bottle of the Spanish essential, using it in the cold soups that
make up my hot - weather meals — from Spanish classics like gazpacho, ajo blanco, and salmorejo to new favorites like the green gazpacho and the asparagus
vichyssoise in Ottolenghi's Plenty — as well as each and every vinaigrette.
That
makes sense when you realize her parents, Priscilla and Bernard Cretier, own Le
Vichyssoise restaurant in McHenry County.
Collective members Caley Alyssa, Shauna Harrison, Will Cole, and Shaman Durek joined actors Nikki Reed, Ian Somerhalder, Bonnie Wright, Erin Moriarty, and Gerardo Celasco, sitting down to a communal table, where Chef Louis Pechan of Hundred Miles LA served a meal of Avocado
Vichyssoise and vegan Carrot Osso Buco, all
made from ingredients sourced within 100 miles of Los Angeles.
He seems equally satisfied whether he is being served
Vichyssoise, or a badly -
made, Cold potato soup.
If you are not going to float your fiddleheads in my
vichyssoise, or use them instead of leeks,
making my most delicate Cream of Fiddlehead Soup, perhaps invite your guests to share the fiddleheads as a side dish, drizzled with just a little of my warm blue cheese salad dressing.
Accompanied by a hot bowl of
vichyssoise or your favourite soup, this combo
makes a full sized well - balanced dinner for family or guests.
Cold soup — easily
made the day before and refrigerated — can be ladled into shot glasses and served on trays, as
Vichyssoise shots.