I wanted to let you know about unique foods celebrated on November 18th which is Apple Cider Day #AppleCiderDay and November 18th is also National Vichyssoise Day #NationalVichyssoiseDay. I know David will be excited to celebrate Apple Cider.
My family didn’t know what Vichyssoise which was is a #teachingmoment for our family. I’ve shared some information on Vichyssoise with you and included a recipe you can make your friends and family. If your #Homeschooling today is a good day to teach children about #Apples then make Apple Cider for your friends and family. I’ve also included a recipe for it.
Vichyssoise is a classic French-inspired chilled leek and potato soup, creamy and refreshing, perfect for Summer but can be served year-round. Vichyssoise is traditionally served cold; but what people might not know is Vichyssoise can also be enjoyed warm.
Every year on November 18th, food lovers celebrate National Vichyssoise Day, honoring the classic French-inspired soup that’s famously served cold. Vichyssoise is a creamy blend of leeks, onions, potatoes, chicken stock, and cream, traditionally chilled before serving. Doesn’t sound bad, does it?
Fun Facts about Vichyssoise
- Vichyssoise is often credited to Louis Diat, a French chef at the Ritz-Carlton in New York, who introduced Vichyssoise in 1917.
- Though French in style, Vichyssoise became especially popular in the United States.
- Vichyssoise soup’s smooth, velvety texture and refreshing chill make it a unique dish compared to most hearty hot soups.
How to Celebrate
- Try making your own vichyssoise at home — experiment with toppings like chives or crispy bacon.
- Visit a French restaurant: order Vichyssoise authentically prepared.
- Share a photo of your bowl: Make sure you include the hashtag #NationalVichyssoiseDay to join the foodie celebration online.
Homemade Apple Cider
Ingredients
10–12 medium apples (mix of sweet and tart for best flavor)
1–2 oranges (peeled or sliced, optional for brightness)
4 cinnamon sticks
1 tablespoon whole cloves (or 1 teaspoon ground cloves)
1 teaspoon allspice or nutmeg (optional flavor booster)
16–20 cups water (enough to cover fruit by 1–2 inches)
½–1 cup sugar (white or brown, adjust to taste)
Pinch of salt (balances sweetness)
Instructions
Prep fruit: Wash apples, core, and cut into wedges. Slice or peel oranges.
Combine: Place apples, oranges, cinnamon sticks, cloves, and optional spices in a large stockpot or slow cooker. Add water until fruit is covered.
Simmer: Stovetop: Bring to a boil, then reduce to a gentle simmer. Cover and cook 2 hours until apples are soft.
Slow cooker: Cook on low for 6–7 hours or high for 3–4 hours.
Mash: Use a potato masher or spoon to crush softened fruit against the pot’s sides. This releases extra juice and oils.
Strain: Pour mixture through a fine mesh strainer or cheesecloth into a clean pot or pitcher. Press solids to extract all liquid, then discard pulp and spices.
Sweeten: Stir in sugar while cider is warm. Start with ½ cup and adjust to taste. A splash of lemon juice or apple cider vinegar can brighten flavor.
Serve: Enjoy hot with cinnamon sticks or orange slices for garnish. Refrigerate leftovers up to 5 days or freeze up to 3 months.
Tips for Best Flavor
Mix apple varieties: Use both tart (Granny Smith) and sweet (Honeycrisp, Fuji) for balance.
Customize sweetness: Store-bought cider is usually quite sweet; homemade lets you control sugar.
Add depth: Try vanilla extract, star anise, or ginger for unique twists.
Serving ideas: Serve warm at holiday gatherings, or chill and use as a base for cocktails.
I wanted to remind you Homemade apple cider is not only delicious but also fills your home with the comforting aroma of fall spices. I have a question for you. Would you like me to also share a spiked version (with rum or bourbon) for festive occasions?
Classic Vichyssoise Recipe
Ingredients (serves 6)
- 2 tbsp butter
- 1 tbsp olive oil
- 1 large sweet onion, chopped
- 6 large leeks, white and light green parts only, sliced
- 3 large potatoes, peeled and diced
- 1 quart chicken broth (or vegetable broth for vegetarian option)
- ½ cup heavy cream
- Pinch of nutmeg
- Salt and pepper, to taste
- Chives, chopped, for garnish
Instructions
- Sauté aromatics: In a heavy-bottomed pot, melt butter with olive oil over medium heat. Add onion and cook until translucent (about 2 minutes).
- Add leeks: Stir in leeks and cook until soft (4–5 minutes).
- Add potatoes: Toss in diced potatoes, season with salt and pepper, and sauté briefly.
- Simmer: Pour in chicken broth, bring to a boil, then reduce heat and simmer for about 30 minutes until potatoes are tender.
- Blend: Puree the soup until smooth using an immersion blender (or in batches with a regular blender).
- Finish with cream: Stir in heavy cream and cook for 5 minutes to thicken slightly. Add nutmeg, adjust seasoning.
- Chill: Allow soup to cool to room temperature, then refrigerate for at least 1 hour (overnight is best).
- Serve: Ladle into chilled bowls, garnish with chopped chives, and serve cold.
Tips
- Texture: For extra silkiness, strain the soup through a fine mesh sieve after blending.
- Make ahead: Vichyssoise tastes even better the next day as flavors meld.
- Variations: Substitute vegetable broth for a lighter version, or add a dollop of crème fraîche for richness.
- Serving: Traditionally served cold, but you can also enjoy it warm in cooler months.
Background
Vichyssoise was popularized in the early 20th century by French chef Louis Diat at the Ritz-Carlton in New York. He created it as a chilled version of his mother’s leek and potato soup, making it a refreshing dish for hot summers.
In short: cook leeks, onions, and potatoes in broth, blend until smooth, enrich with cream, chill, and garnish with chives. It’s simple, elegant, and timeless.
Thank you,
Glenda, Charlie and David Cates
