Served at
Bolete RestaurantRestaurant mentioned in news: Bolete Restaurant
A cold, creamy soup made with asparagus, often served as an appetizer.
Vichyssoise is a soup made from cooked and puréed leeks, potatoes, onions, and cream. A defining characteristic is that it is served chilled, often garnished with chopped chives. This dish was invented in the first quarter of the 20th century by Louis Diat, a French-born chef working at the Ritz-Carlton Hotel in New York.
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Restaurant mentioned in news: Bolete Restaurant
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