I recently gave a dinner party for a special group of people who had given the rehearsal dinner on our daughter’s recent wedding weekend. I wanted the menu to be excellent and commensurate with my gratitude for their generous contribution. Since Bastille Day was the following day, I decided on a vaguely French menu. Because of the torrid heat this summer, I wanted to make at least one course cool and refreshing. “I know! I’ll make vichyssoise,” I exclaimed. So what if I’d never made it before. So what if it actually is not really French. I decided some culinary license was in order and began to search for recipes.
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