Recipe of the month: Vichyssoise, croutons, lemon, caviar and truffles

Björnstierne Antonsson

Björnstierne Antonsson

Vichyssoise is a French potato and leek soup. It is usually served cold The soup can also be served hot. Regardless of the serving temperature, the vichyssoise should be passed and garnished with chives. The dish was probably invented in 1917 by Louis Diat, who was a chef in New York. 4 servings 2 kg...

Log in or sign up to unlock

Subscribe for 5.9€ a month for full access to the Tasting Library, exclusive articles, videos events and more

Stay tuned Sign Up