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

Picture of 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...

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