New York - The Empire State, State flower: Rose

1. Jewish Egg Bread (Challah)
2. Apple Pie Ala Mode
3. Long Island Scallops
4. Chilled Vichyssoise
5. Watercress with Oil and Vinegar

Chilled Vichyssoise - Serves 6

This famous soup, though it is often thought of as a French specialty, was actually created in America at the old New York Ritz and it is seldom found in Europe.

Note: This is the original recipe and is the creation of the distinguished chef, Monsieur Louis Diat, who presided over the Ritz kitchens for more than 40 years.

1 med onion, finely sliced
2 or 3 leeks, the white parts only, finely sliced
1 Tbsp butter
1 cup boiling water
1 cup chicken stock, hot
2 med potatoes, quartered
½ tsp salt
1 cup milk
1 cup light cream
½ cup extra-heavy cream
Chives, finely chopped

In a soup kettle, sauté the onions and leeks in the melted butter until soft but not browned.

Add the boiling water, the hot chicken stock, potatoes and the salt. Simmer for 30 minutes, or until the potatoes are soft., then force the mixture through a fine sieve.

Add the milk and light cream and bring just to a boil and strain it again. Taste for seasoning. Cool the soup, stirring it occasionally' strain a third time through a very fine sieve and stir in the ½ cup heavy cream.

Chill the vichyssoise thoroughly and serve it with a sprinkling of chopped chives.

Click on State name...it will take you to its menu and recipes.