Vichyssoise

Summer has officially arrived, and with it, the dry summer heat for which Sacramento is so well known. Chilled soups were invented for hot days like these. Vichyssoise, a chilled creamy potato and leek soup, was created by a chef at the Ritz-Carlton in New York in the summer of 1917, to help keep patrons cool. Chef Louis Diat was French, hence the French name of the soup. (Don't try asking for a Vichyssoise in France, you'll get puzzled looks; it's an American soup). Chilled soups

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