{"id":7360923435093,"title":"Organic Potato Leek Soup (Vichyssoise)","handle":"tripe-alla-romana-beef-stomach-soup-copy","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\u003e\u003cem\u003eIngredients: Organic Russet Potatoes, Organic Leeks, Grass Fed Bone Broth, Organic Coconut Aminos, Sea Salt\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e16oz Glass Jar \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVichyssoise is a classic, creamy, chilled soup made from puréed leeks, potatoes, onions, and cream, traditionally garnished with chives. While it sounds French, it was invented in the early 20th century by French chef Louis Diat at the Ritz-Carlton in New York City, who named it after the Vichy region of France. It's known for its smooth texture and delicate flavor, making it a popular appetizer for warm weather\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy Free Range?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\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\u003eWe have made a higher quality and less inflammatory version of a French classic! \u003cbr\u003e\u003c\/p\u003e","published_at":"2026-04-08T05:32:30-04:00","created_at":"2026-04-08T05:31:16-04:00","vendor":"Frankie's Free Range Meats","type":"Non-Perishable","tags":["Categories_Beef"],"price":1200,"price_min":1200,"price_max":1200,"available":true,"price_varies":false,"compare_at_price":1699,"compare_at_price_min":1699,"compare_at_price_max":1699,"compare_at_price_varies":false,"variants":[{"id":42383924723797,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":null,"requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Organic Potato Leek Soup (Vichyssoise)","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":[],"quantity_rule":{"min":1,"max":null,"increment":1}}],"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\u003e\u003cem\u003eIngredients: Organic Russet Potatoes, Organic Leeks, Grass Fed Bone Broth, Organic Coconut Aminos, Sea Salt\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e16oz Glass Jar \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVichyssoise is a classic, creamy, chilled soup made from puréed leeks, potatoes, onions, and cream, traditionally garnished with chives. While it sounds French, it was invented in the early 20th century by French chef Louis Diat at the Ritz-Carlton in New York City, who named it after the Vichy region of France. It's known for its smooth texture and delicate flavor, making it a popular appetizer for warm weather\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy Free Range?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\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\u003eWe have made a higher quality and less inflammatory version of a French classic! \u003cbr\u003e\u003c\/p\u003e"}