{"id":6970157563989,"title":"Vichyssoise ORGANIC (Potato Leek Soup)","handle":"vichyssoise-organic-potato-leek-soup","description":"\u003cp\u003e\u003cstrong\u003e\u003cimg height=\"128\" width=\"912\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0134\/1302\/3808\/files\/checkout_icon_5591679c-b3f9-4f02-bd93-85a28fc0b6bc.png?v=1545604793\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem\u003eIngredients: Grass Fed Beef Bone Broth, Organic Potatoes, Organic Leeks, Organic Coconut Oil, Sea Salt \u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e16oz Glass Jar \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eVichyssoise, is a soup made of cooked and puréed leeks, potatoes, onions and cream. It is served chilled and garnished with chopped chives. It was invented in the first quarter of the 20th century by Louis Diat, a French-born cook working as head chef of the Ritz-Carlton Hotel in New York.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eWhy Free Range?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe nutrition of our food depends on how it was grown, especially animal products. These vitamins, minerals, and fatty acids are stored in the protein and fat, determining both taste and nutrient content. Feedlot animals are not only missing the quality diet that make their meat taste good, they can have \"off\" flavors, a lower nutrient content, and an imbalanced fatty acid ratio. We strive to procure quality animal products that are both enjoyable and nutritious, as it should be.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eUses\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eVichyssoise is typically served cold in the summertime but can also be warmed up in the winter for a delicious hot meal! \u003cbr\u003e\u003c\/p\u003e","published_at":"2023-10-06T16:25:47-04:00","created_at":"2023-10-06T16:24:01-04:00","vendor":"Frankie's Free Range Meats","type":"Non-Perishable","tags":["Categories_Beef"],"price":1200,"price_min":1200,"price_max":1200,"available":false,"price_varies":false,"compare_at_price":1699,"compare_at_price_min":1699,"compare_at_price_max":1699,"compare_at_price_varies":false,"variants":[{"id":40706408742997,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":null,"requires_shipping":true,"taxable":false,"featured_image":null,"available":false,"name":"Vichyssoise ORGANIC (Potato Leek Soup)","public_title":null,"options":["Default Title"],"price":1200,"weight":454,"compare_at_price":1699,"inventory_management":"shopify","barcode":null,"requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/frankiesfreerangemeat.com\/cdn\/shop\/files\/Vichysoisse.jpg?v=1696623921"],"featured_image":"\/\/frankiesfreerangemeat.com\/cdn\/shop\/files\/Vichysoisse.jpg?v=1696623921","options":["Title"],"media":[{"alt":null,"id":23146526539861,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2048,"width":2048,"src":"\/\/frankiesfreerangemeat.com\/cdn\/shop\/files\/Vichysoisse.jpg?v=1696623921"},"aspect_ratio":1.0,"height":2048,"media_type":"image","src":"\/\/frankiesfreerangemeat.com\/cdn\/shop\/files\/Vichysoisse.jpg?v=1696623921","width":2048}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003e\u003cstrong\u003e\u003cimg height=\"128\" width=\"912\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0134\/1302\/3808\/files\/checkout_icon_5591679c-b3f9-4f02-bd93-85a28fc0b6bc.png?v=1545604793\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem\u003eIngredients: Grass Fed Beef Bone Broth, Organic Potatoes, Organic Leeks, Organic Coconut Oil, Sea Salt \u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e16oz Glass Jar \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eVichyssoise, is a soup made of cooked and puréed leeks, potatoes, onions and cream. It is served chilled and garnished with chopped chives. It was invented in the first quarter of the 20th century by Louis Diat, a French-born cook working as head chef of the Ritz-Carlton Hotel in New York.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eWhy Free Range?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe nutrition of our food depends on how it was grown, especially animal products. These vitamins, minerals, and fatty acids are stored in the protein and fat, determining both taste and nutrient content. Feedlot animals are not only missing the quality diet that make their meat taste good, they can have \"off\" flavors, a lower nutrient content, and an imbalanced fatty acid ratio. We strive to procure quality animal products that are both enjoyable and nutritious, as it should be.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eUses\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eVichyssoise is typically served cold in the summertime but can also be warmed up in the winter for a delicious hot meal! \u003cbr\u003e\u003c\/p\u003e"}