Ingredients
Water, potato, leek, onion, cream, whole milk, butter, salt, white pepper, nutmeg.
It may contain traces of gluten, soy and celery. Contains milk and milk by-products.
The Vichyssoise was born in the USA, invented by the French chef Louis Diat of the Ritz-Carlton Hotel, New York City, in the 50s. It is usually served with thin-cut leeks and toasted bread. Its creamy... View all
Water, potato, leek, onion, cream, whole milk, butter, salt, white pepper, nutmeg.
It may contain traces of gluten, soy and celery. Contains milk and milk by-products.
Energy | Fat | of which saturates | Carbohydrate | of which sugars | Fiber | Protein | Salt |
---|---|---|---|---|---|---|---|
185kJ / 44kcal | 1,9g | 1,3g | 5,2g | 1,6g | 1,5g | 0,9g | 0,64g |
Take the bowl out of the cardboard sleeve and remove the protective film.
Heat the product at maximum power (800W) for 3 minutes.
Pour the product in a pot and heat until boiling.
The Vichyssoise was born in the USA, invented by the French chef Louis Diat of the Ritz-Carlton Hotel, New York City, in the 50s. It is usually served with thin-cut leeks and toasted bread. Its creamy consistency and the leeks' pleasant taste make the Vichyssoise so popular and loved all over the world.