The Vichyssoise recipe was created by French chef, Louis Diat, while he was working at the Ritz-Carlton Hotel in New York City in 1917. See more of its history here. Kitchen Tip ...

Vichyssoise and gazpacho are two iconic cold soups that captivate taste buds with their unique blend of ingredients and ...

Heat the olive oil over low heat in a large pot. Add the leeks and potatoes and sweat them gently, about 10 minutes. Add the cucumbers and cook just until soft, approximately 4 minutes. Cover with ...

The possibilities are endless. This week’s recipe, to tantalize your tastebuds, is a Ramp Vichyssoise. Vichyssoise has come to be considered a classic French soup (named for the town of Vichy ...

A hearty and satisfying soup - tastes as good without the bacon. Serve cold in summer or hot in the winter season. Pour in the vegetable stock and some pepper, bring it to a boil and simmer till the ...