Vishihoise soup

Soup puree Vishihoise from potatoes and leeks If in the summer heat you like to eat cold okroshki or beetroot soup, if you like soups, puree, and if you are just a lover of tasty, satisfying and simple food, this soup will satisfy all your needs at once Simultaneously. It is prepared very quickly and simply, it does not take many products for it, but the result is amazing. Like any dish with its own original name, Vishihoise soup has its own history. Surely you know the first part of this name - Vichy. On the cosmetics of this series, we hear daily from television advertising, but few know that this is the name of the resort located in France with thermal springs. Next to him there is a small town where the author of the recipe of our soup comes from - Louis Dia. At one time he emigrated to the US, where he worked as a chef at the Ritz-Carlton hotel. In the hot summer of 1917, he nostalgically recalled his motherland and those dishes that his grandmother and mother were preparing. I remembered how in the heat diluted the potato-soup with cold milk, and how delicious it was. Deciding to please the customers of the hotel, Louis and cooked the first Vishuisoise soup, giving it a name reminiscent of a distant homeland.

Soup puree Vishihoise from potatoes and leeks If in the summer heat you like to eat cold okroshki or beetroot soup, if you like soups, puree, and if you are just a lover of tasty, satisfying and simple food, this soup will satisfy all your needs at once Simultaneously. It is prepared very quickly and simply, it does not take many products for it, but the result is amazing. Like any dish with its own original name, Vishihoise soup has its own history. Surely you know the first part of this name - Vichy. On the cosmetics of this series, we hear daily from television advertising, but few know that this is the name of the resort located in France with thermal springs. Next to him there is a small town where the author of the recipe of our soup comes from - Louis Dia. At one time he emigrated to the US, where he worked as a chef at the Ritz-Carlton hotel. In the hot summer of 1917, he nostalgically recalled his motherland and those dishes that his grandmother and mother were preparing. I remembered how in the heat diluted the potato-soup with cold milk, and how delicious it was. Deciding to please the customers of the hotel, Louis and cooked the first Vishuisoise soup, giving it a name reminiscent of a distant homeland.

Ingredients: Instructions