What is the name of the French style soup made with pureed leeks, onions and potatoes, chicken stock and cream and traditionally served cold?
Vichyssoise Vichyssoise Vichyssoise ( ; ) is a thick soup made of boiled and puréed leeks, onions, potatoes, cream, and chicken stock. It is traditionally served cold but it can be eaten hot. Recipes for soup made of pureed leeks and potatoes were common by the 19th Century in France. In 19th century cookbooks, and still today, they are often named "Potage Parmentier" or "Potage a la Parmentier" after Antoine-Augustin Parmentier, the French nutritionist and scholar who popularized the use of Potatoes in France in the 18th Century. The French military cookbook of 1938 includes a recipe for "Potage Parmentier for
Cream of broccoli soup Cream of broccoli soup Cream of broccoli soup is a soup prepared with broccoli, stock and milk or cream as primary ingredients. Ingredient variations exist, as do vegan versions. It is also a commercially, mass-produced soup, often sold in cans. Several recipes use canned cream of broccoli soup as an ingredient, such as its use with cooked chicken dishes and as a sauce. Primary ingredients are broccoli, stock and milk or cream. The broccoli used may be chopped, sliced into small florets or puréed, and some preparations combine both chopped and pureed broccoli. Some versions may use frozen broccoli, and