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 ...

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 ...