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Vichyssoise (/ ˌ v ɪ ʃ i ˈ s w ɑː z / VISH-ee-SWAHZ, French: ⓘ) is a soup made of cooked and puréed leeks, potatoes, onions and cream. It is served chilled and garnished with chopped chives. It was invented in the first quarter of the 20th century by Louis Diat, a French-born cook working as head chef of the Ritz-Carlton Hotel in New York.
During the summer, when Diat and his siblings desired a cold snack, Diat's mother Annette [7] often poured milk into leftover potato-and-leek soup [8] (potage bonne femme). [9] At age five, Diat learned to cook. [7] At age eight, he awoke early before school to cook soup. [10] He observed the cooking of his mother and grandmother. [11]
The alternative story is that 19th-century French chef Joseph Voiron invented it and named it after one of his cooks, Mornay, his oldest son. Mozartkugel – Salzburg, the birthplace of composer Wolfgang Amadeus Mozart (1756–1791), is also the place where this marzipan/nougat-filled chocolate was created c. 1890. Also in the composer's honor ...
Jays Foods, Inc., is an American manufacturer of snack products including potato chips, popcorn and pretzels. Jays Foods was founded in 1927 in Chicago, Illinois, and is currently a subsidiary of Snyder's of Hanover. [3] Operating in several Midwestern states, Jays Foods' potato chips and popcorn maintain significant shares of their respective ...
She then co-founded the National Women's Political Caucus, was the first Black woman to serve on the House Rules Committee, and spent her life championing equality, pacifism, and ending poverty ...
Thick soup made of clams, potatoes, salt pork and onions Cock-a-leekie: Scotland: Chunky Leek and potato soup made with chicken stock Cold borscht / Šaltibarščiai Lithuania: Cold (chilled) Beetroot (or sometimes tomato), popular in Eastern Europe. A Lithuanian specialty, usually made in summer time in one variety, almost always cold. Based ...
London particular is a thick soup of pureed (dry or split) peas and ham from England; purportedly it is named after the thick fogs of 19th-century London. Magiritsa soup is made in Greece and Cyprus using lamb offal. Maryland crab soup is made of vegetables, blue crab meat, and Old Bay Seasoning in a tomato base, from Maryland.
According to History.com, she is the developer of the concept, [6] and the first completed product was a dinner consisting of cornbread dressing, sweet potatoes, peas, and turkey. [ 7 ] [ 8 ] She also developed Swanson’s first fried chicken TV dinner, which she said in a 1989 interview was the biggest challenge of her time with C. A. Swanson ...