Vichyssoise
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A soup made from potatoes, leeks and cream, served cold, garnished with chopped chives. The name is also used to refer to any cold soup based on potatoes and another vegetable.
Vichyssoise
Creamy potato and leek soup, served cold.
Vitello tonnato
An Italian classic of cold, thinly sliced, roasted veal (vitello) with a sauce of pureed tuna (tonno), anchovy, capers, lemon and olive oil.
Vichyssoise
Vichyssoise is a French-style soup made of pureed leeks, onions, potatoes, cream, and chicken stock. It is usually served cold.
Verte ...
vichyssoise
Creamy potato-leek soup that is served cold and topped with chives. Pronounced: VEE-she-swahz
vinaigrette ...
Vichyssoise
A soup made from potatoes, leeks and cream, served cold, garnished with chopped chives. The name is also used to refer to any cold soup based on potatoes and another vegetable.
Vinaigrette ...
Vichyssoise - [French] thick cold smooth soup of potatoes and leeks. Other versions now use zucchini, apples, and carrots.
Victual - Food or other provisions.
Vichyssoise
a rich, creamy potato and leek soup garnished with chives and served cold.
Won Ton ...
Vichyssoise - Creamy chilled potato soup
Z
Zabaglione - Italian name for French sabayon ...
Vichysoisse: A chilled soup made from potato and leek
vinaigrette: A salad dressing made from good quality olive oil and vinegar
vitamin B: A complex vitamin ...
Vichy: boiled and served with butter and parsley, usually applied to carrots.
Vichyssoise: a cold soup made with leeks, potatoes, chicken stock, milk, and cream.
Vichyssoise:
A cold potato and leek soup thickened with cream and garnished with chives. The term is now applied to many other tuber-based soups.
Vichyssoise: ...
Vichyssoise - A classic French recipe for leek and potato soup
Vindaloo - Used to describe an extremely hot curry. The original dish from Goa was both hot and sour, containing plenty of vinegar to temper the chilli heat ...
vichyssoise: A smooth, thick French soup made with potatoes, leeks, and cream; usually served cold.
vinaigrette: A sauce made up of oil, vinegar, and seasonings.
Vichyssoise
Cold soup made from a puree of the white part of leeks, potatoes, onions, chicken stock, cream and chives.
Vinaigrette ...
vichy: with glazed carrots; also a brand of mineral water
vichyssoise: cold, creamy leek and potato soup
vierge (beurre): whipped butter sauce with salt, pepper, and lemon juice ...
Vichyssoise - A chilled soup of potatoes and leeks. Other versions now use zucchini, apples, and carrots.
Victual - Food or other provisions.
U
Univalve A single-shelled mollusc, such as abalone and sea urchin.
V
Vichyssoise A rich-creamy cold potato and leek soup thickened with cream and garnished with chives.
carrots a la Vichy (Fr.) Sliced carrots cooked, if possible, in Vichy
mineral water, with butter, a little sugar, and salt until glazed, and
garnished with chopped parsley.
casaba A large winter melon or muskmelon with yellow ribbed skin and ...
Leeks are most commonly used in soup, most notably in vichyssoise, a lovely soup composed of potatoes and leeks and served cold -- excellent for summer day lunching.
A sparkling mineral water from Vichy, France. Vichyssoise
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A soup made from potatoes, leeks and cream, served cold, garnished with chopped chives. The name is also used to refer to any cold soup based on potatoes and another vegetable.
Crab and cucumber vichyssoise
By Simon Rimmer
Brunch
Blinis with poached egg and hollandaise
By Antony Worrall Thompson ...
Spice Blends: remoulade blend, fines herbes, dumpling sauce blend, and vichyssoise blend.
It may be thin (like consommé), thick (like gumbo), smooth (like bisque), or chunky (like chowder or bouillabaisse). Most soups are served hot, but some (like vichyssoise and fruit soups) are served cold.
Foods can have a tendency to over process for mashed potatoes, instead producing more of a purée suitable for vichyssoise and other potato soups. You can add salt and pepper or other herbs and spices as you wish.
Leeks are related to the onion but are milder and sweeter with a crisp texture when cooked, making them versatile as an addition to soups and stews or as a side dish. They are the prime ingredient in the classic French cold soup, vichyssoise.
 See also: Potato, Vichyssoise, Vegetable, Soup, Cream
  
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