Sentences with phrase «vichyssoise soup»

Up - Gourmet my spectacular vichyssoise soup by adding a drizzle of your Asbach Uralt cognac marinating jus from your black mission fig jar, just when ready to serve.

I would make the Vichyssoise soup!

Not exact matches

Vichyssoise, the classic leek and potato soup, is perfect for summer.

Posted in Dairy, Recipes, Reviews, Shavuous, Soup, The Nine Days Tags: cream of leek, cream of leek soup, creamy leek soup, fresh & easy cookbook, fresh & easy kosher cooking, leah schapira, leek recipes, leek soup, leeks, light vichyssoise, soup recipes, vichyssoise, vichyssoise recipe

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.

We held these soup truths to be self - evident: Summertime is no time for a bowl of hot, steaming ramen, and cold soups (lumpy gazpacho, thick, beige vichyssoise) are about as fun as Labor Day weekend traffic.

Call this vichyssoise (though tangy yogurt replaces the traditional heavy cream) if serving this soup cold.

This cream of spinach soup is comparable to a vichyssoise which is a creamy French potato soup but adding spinach gives it a different flavor, as well as a distinctive color.

When Julie Powell started her blog in 2002 to record her planned yearlong odyssey to cook every recipe in Mastering the Art of French Cooking I doubt she ever thought, even in her wildest dreams, that her musings would cause her to become an internet celebrity, but that is what happened - as the months went by and she moved from creating a simple but sublime vichyssoise (leak and potato soup) to the increasingly intricate recipes her audience grew and grew, attracted by her easy to read style which (as the book blurb puts it) has the humor of Bridget Jones and the vitality of Augusten Burroughs.

The history of vichyssoise is quite controversial - some contend that the soup was created by Louis Diat in 1917 to celebrate the opening of his rooftop restaurant at the Ritz - Carlton in New York; others say that it was the French chef, Jules Gouffe, who created the first recipe and published it in Royal Cookery (1869).

She taught us to articulate the «s» in salade nicoise and the soup vichyssoise, so that we wouldn't sound like other Americans who didn't know that the vowel «e» after the consonant «s» in French means that you say the «s» out loud.

He seems equally satisfied whether he is being served Vichyssoise, or a badly - made, Cold potato soup.

Just one idea of many: Use my vichyssoise recipe (see below) and float on each wide, flat, deep soup plate, the properly cooked, coiled fiddleheads.

Works great on my French Onion Soup ~ English Style, or on top of this new recipe for Creamy Broccoli Cheese soup; try it even on old - fashioned homemade chicken soup, my creamy Vichyssoise, my Rustic Mushroom Soup, my Creamy Tomato Soup, my Roasted Bell Pepper Soup, or any other of my original collection of homemade soups.

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.