vichyssoise

简明释义

英[ˌviːʃiːˈswɑːz]美[ˌviːʃiːˈswɑːz]

n. 奶油浓汤；有马铃薯的奶油汤

英英释义

单词用法

同义词

反义词

例句

1.So the etymology of vichyssoise will come first.

那么先来看一下这个词的词源。

2.While vichyssoise can be dated to about 100 years ago, gazpacho has a much longer history and one that's a little harder to date.

奶油土豆浓汤可以追溯到大约100年前，西班牙凉菜汤的历史则久远得多，具体日期较难确定。

3.Verily, this Vichyssoise of Verbiage Veers most Verbose.

毫无疑问，我这罗嗦的拉拉杂杂最终变得冗长无比。

4.While vichyssoise can be dated to about 100 years ago, gazpacho has a much longer history and one that's a little harder to date.

奶油土豆浓汤可以追溯到大约100年前，西班牙凉菜汤的历史则久远得多，具体日期较难确定。

5.The dictionaries only show a date of 1939 for a first citation but the origins of vichyssoise go back to before 1900.

字典里关于这个词最早的引证不过是1939年，但它最早出现是在1900年以前。

6.Vichyssoise is made with potatoes and leeks and cream.

奶油土豆浓汤由土豆、韭葱和奶油做成。

7.Sothe etymology of vichyssoise will come first.

那么先来看一下这个词的词源。

8.For the summer menu, the restaurant featured vichyssoise as a signature dish.

为了夏季菜单，餐厅把法式冷土豆葱汤作为招牌菜。

9.The chef recommended the chilled vichyssoise as a perfect starter for our dinner.

厨师推荐冷的法式冷土豆葱汤作为我们晚餐的完美开胃菜。

10.At the summer picnic, I made a refreshing bowl of vichyssoise for everyone to enjoy.

在夏季野餐上，我为大家准备了一碗清爽的法式冷土豆葱汤。

11.I learned how to make vichyssoise during my culinary class last week.

我在上周的烹饪课上学会了如何制作法式冷土豆葱汤。

12.She garnished the vichyssoise with chives and a drizzle of olive oil.

她用细香葱和一滴橄榄油装饰了法式冷土豆葱汤。

作文

Vichyssoise is a classic French soup that is known for its creamy texture and cool temperature. It is traditionally made from puréed leeks, potatoes, cream, and chicken stock, creating a dish that is both comforting and refreshing. The origins of vichyssoise can be traced back to the early 20th century, specifically to the chef Louis Diat at the Ritz-Carlton Hotel in New York City. Chef Diat was inspired by the traditional potato and leek soup from his hometown of Vichy, France, and he decided to serve it cold, making it a perfect dish for hot summer days.The preparation of vichyssoise begins with sautéing leeks in butter until they are soft and fragrant. Potatoes are then added to the pot along with chicken stock, and the mixture is simmered until the potatoes are tender. Once cooked, the soup is blended until smooth and then enriched with heavy cream. The final touch is seasoning with salt and pepper to taste. What makes vichyssoise particularly appealing is its versatility; it can be garnished with chives, croutons, or even a drizzle of olive oil for added flavor.One of the reasons why vichyssoise has remained popular over the decades is its ability to showcase the delicate flavors of its ingredients. The leeks provide a mild onion-like taste, while the potatoes add a subtle earthiness. The cream lends a luxurious richness that elevates the soup to a gourmet level. Additionally, serving vichyssoise cold makes it an ideal dish for entertaining, as it can be prepared in advance and served straight from the refrigerator.In culinary circles, vichyssoise is often celebrated not just for its flavor but also for its presentation. The pale, creamy color of the soup is visually appealing, particularly when contrasted with vibrant green garnishes. This aesthetic quality makes vichyssoise a favorite at upscale dinner parties and events.Furthermore, vichyssoise holds a special place in the hearts of food enthusiasts because it embodies the spirit of French cuisine—simple yet sophisticated. It encourages home cooks to experiment with fresh, seasonal ingredients while also embracing the art of presentation. Whether served as a starter or a light meal, vichyssoise is a dish that delights the palate and impresses guests.In conclusion, vichyssoise is more than just a soup; it is a culinary tradition that reflects creativity and elegance in cooking. Its combination of flavors and textures makes it a timeless favorite that continues to be enjoyed by many. As we explore the world of gastronomy, dishes like vichyssoise remind us of the beauty of simplicity and the joy of sharing good food with others.

法式冷汤是一道经典的法国汤，以其奶油般的质地和凉爽的温度而闻名。它通常由泥状的韭葱、土豆、奶油和鸡肉高汤制成，创造出既舒适又清爽的菜肴。法式冷汤的起源可以追溯到20世纪初，特别是纽约丽兹-卡尔顿酒店的厨师路易斯·迪亚特。迪亚特厨师受到他家乡法国维希的传统土豆和韭葱汤的启发，决定将其冷食，使其成为炎热夏季的完美菜肴。制作法式冷汤的过程始于在黄油中炒韭葱，直到其变软并散发出香气。然后将土豆加入锅中，配以鸡肉高汤，混合物煮沸至土豆变软。煮熟后，汤被搅拌至光滑，然后用重奶油增添丰富的口感。最后，用盐和胡椒调味。法式冷汤特别吸引人的原因之一是它的多样性；可以用细香葱、面包丁甚至橄榄油点缀，以增加风味。法式冷汤之所以在几十年间保持受欢迎，是因为它能够展示其成分的细腻风味。韭葱提供温和的洋葱味，而土豆则增添微妙的泥土味。奶油则赋予汤一种奢华的丰富感，将其提升到美食的高度。此外，冷食法式冷汤使其成为招待客人的理想菜肴，因为可以提前准备并直接从冰箱中取出食用。在烹饪圈中，法式冷汤不仅因其风味而受到赞誉，还因其呈现方式而受到喜爱。汤的淡奶油色与生动的绿色装饰形成鲜明对比，视觉上令人愉悦。这种美学品质使得法式冷汤成为高档晚宴和活动的最爱。此外，法式冷汤在美食爱好者心中占有特殊的位置，因为它体现了法国料理的精神——简单而精致。它鼓励家庭厨师尝试新鲜的时令食材，同时也拥抱呈现艺术。无论作为开胃菜还是轻餐，法式冷汤都是一道令人愉悦的美食，可以让人印象深刻。总之，法式冷汤不仅仅是一碗汤；它是一种烹饪传统，反映了烹饪中的创造力和优雅。其风味和质地的结合使其成为一种永恒的美味，继续受到许多人的喜爱。在我们探索美食世界时，像法式冷汤这样的菜肴提醒我们简单之美和与他人分享美好食物的乐趣。