Vichyssoise Recipe | SimplyRecipes.com Vichyssoise Recipe Yield: Makes about 10 cups, serves 6 to 8 Ingredients 4 Tbsp butter 4-5 cups sliced leeks, cleaned (see How to Clean Leeks ), white and pale green parts only (from about 4 large leeks) 1 medium onion, chopped or sliced 2 lbs Yukon gold potatoes, peeled and chopped 6 cups water (vegetarian option), or chicken stock 2 teaspoons Kosher salt (more to taste) 1/2 cup sour cream 1/2 cup heavy whipping cream Chopped fresh chives for garnish Method 1 Heat butter until it begins to brown: In a large (6-quart) pot, heat the butter on medium high heat until it melts and foams up. Continue to heat until the foam subsides a little and the butter just begins to brown. 2 Sauté leeks and onions: Immediately toss in the sliced leeks and onions. Stir to coat with the butter. Cook for several minutes, reducing the heat to medium if necessary, until the leeks and onions are translucent and wilted.

3 Add potatoes, water or stock, salt, bring to simmer: Add the chopped potatoes, salt, and water or stock. Bring to a boil, reduce to a simmer. Cook, partially covered for 30-40 minutes, until the potatoes are completely cooked through. Remove from heat. 4 Purée until smooth: Purée using an immersion blender or working in batches, blend in a blender. (Careful! With hot liquids only fill the blender 1/3 of the way full, and hold the blender top on with your hand while blending.) Purée until completely smooth. If you want an even smoother soup, you can take the extra step of pressing the purée through a sieve with a rubber spatula. 5 Cool and stir in sour cream and whipped cream: Allow to cool a bit before stirring in the sour cream and whipped cream. Allow to cool completely and chill in the refrigerator. The soup should be served just below room temperature (maybe 65°F or 18°C). If it is too cold, it won't taste as good. Add more salt to taste. Serve garnished with chopped fresh chives. Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission.

If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Vichyssoise on Simply Recipes. Thank you! If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram , Facebook , & Twitter ! Links: The Perfect Vichyssoise (Cold Potato Leek Soup) | LunaCafe The Perfect Vichyssoise (Cold Potato Leek Soup) July 14, 2013 by Susan S. Bradley If there is one soup that is an absolute must for me in the summer (in addition to Gazpacho of course), it is the cold, silky, incredibly reviving amalgam called Vichyssoise ( vih-she-swaz ). I have been known to make a gallon at a time and polish it off easily in a week. (Luckily, one can actually survive healthily on a diet of only potatoes supplemented with dairy.) The origin of the soup is contested, but seriously, how much creative invention was required to take a sip of leftover hot potato soup that had been refrigerated and decide, wow, this is incredibly delicious?

As far as thinning the congealed soup with milk or cream to get the desired consistency, that’s a no brainer too. This soup must have been invented shortly after the domestication of the potato . Nevertheless, what surely began as poor man’s leftover cold soup was elevated to the culinary stratospheres in 1917 when Chef Lois Diat of the Ritz Carlton in New York City reimaged the cold, leftover potato and leek soup of his French childhood and served it to the swank patrons of the Ritz. On that fortuitous occasion, one of the great soups of the world was officially, if not born, well then, baptized. Essentially, Vichyssoise is one of the simplest, most basic soups in a cook’s repertoire. It’s just potatoes, onions or leeks, stock or water, and a bit of milk or cream to finish. Anyone can make it and the ingredients are almost always on hand. But don’t let the simplicity fool you. Because the soup is so basic and because potatoes and onions have such wide affinities for other flavor partners, Vichyssoise is one of the most versatile soups ever.

There are five variations below, but you can dream up dozens more. Just keep the following Tips & Tricks in mind. Tips & Tricks for the Best Vichyssoise Ever Although you can concoct a hundred variations on a basic Vichyssoise (five of them below), it isn’t Vichyssoise unless it is a cold, pureed soup that contains potatoes and leeks or onions in the starring role. Beyond the basic concept, almost any novel addition is fair game. Potatoes require a seemingly exorbitant amount of salt. Don’t hold back though or the soup will taste bland. Cold foods require more salt than hot foods. Thus, your hot soup may be seasoned perfectly, but after chilling, it will likely need more salt. Always taste and adjust before you serve. Always submerge peeled potatoes in cold water until you are ready to cook them. This will prevent surface browning. To save about 20 minutes of cooking time, grate the potatoes rather than cube them. Most classic Vichyssoise recipes call for a combination of stock (or water) and cream.

However, to get more mileage out of this basic and very versatile soup, consider swapping all or part of the cream for cream fraiche, Mexican crèma, sour cream, yogurt, or buttermilk. I especially like part buttermilk for its lemony tang. Sour cream is great too, but it will dominate the flavor of the potatoes if too much is used. Taste as you go to get the balance right. Russet potatoes are usually specified for classic Vichyssoise, but there is no law against using other types, such as Yukon Gold for the gorgeous color. If you’re like me, you don’t always have leeks in the kitchen. Although leeks are classic and divine, yellow onions make a wonderful soup as well. If you have shallots on hand, toss in a few of those too. To my palate, the perfect ratio of stock to cream is four to one. At this ration, the flavor of the potatoes dominates, with the cream adding a velvety richness that rounds out the soup. Play around with this ratio to determine your own preference.

Although classic Vichyssoise often has no herbs other than perhaps chives or parsley (and even no garlic), this luscious soup is the perfect vehicle for whatever fresh herbs are in your garden. Try bay leaf, sorrel, tarragon, thyme, or a combination. Although potatoes are the official star for Vichyssoise, I love adding other vegetables in a supporting role. Try using 2 pounds of potatoes and 1 pound of cauliflower, parsnips, carrots, pumpkin, or sweet potatoes. Your soup will still be deliciously creamy and have added flavor and color nuances. You might also want to try a combination of potatoes and sweet peas, asparagus, broccoli, spinach, kale, or other green vegetable or herb. In this case, add the supporting vegetable after the potatoes are fully cooked and then cook just until the green vegetable is tender. You want to obtain as much of the vibrant color as possible. Another easy way to change the character of this soup is to simply add a cooked, pureed vegetable after the vichyssoise is chilled.

Potatoes are surprising high in acid, but this soup may benefit from a bit more in the guise of lemon juice, white wine, or even a drop or two of excellent vinegar. If you opt for the wine, be sure and add it with the stock to allow plenty of time to evaporate the alcohol. For dramatic effect, try layering two different colored soups in a clear glass to serve. Another beautiful effect can be obtained by first pouring one colored soup into a serving bowl, then carefully pouring an alternate colored soup directly in the center of the first pour. As you continue to do this, perfect concentric rings will form. This is pretty as is, or you can go further and drag the back of a butter knife through the rings to create a moiré effect. This soup is delicious gulped straight from a pitcher in the fridge in the middle of the night, but for a more elegant presentation pay attention to the colors, textures, and flavors of the garnishes. Some of my favorites are sautéed, diced pancetta; crumbled cooked bacon; snipped chives; homemade croutons, Seeded Bread Crisps ; pesto; and rouille.

The Perfect Vichyssoise Vichyssoise is one of the simplest and most versatile cold soups ever–basically a silky smooth puree of potatoes, onions or leeks, stock, and cream, well chilled. After you master the basic recipe, be sure to try the variations below. 4 tablespoons unsalted butter What is Vichyssoise? (with pictures) What is Vichyssoise? Last Modified Date: 10 January 2017 Copyright Protected: Adorable animal families that will make you "aww" Vichyssoise is a French-inspired soup made with potatoes and leeks . It's served cold, and it may be garnished with snipped chives or parsley . This classic French-style soup is very easy to make at home, and many people find it enjoyable hot as well as cold, although purists may frown on serving the soup warm. It is also available in many some restaurants and cafes, especially those with French pretensions. Despite the name, vichyssoise is not “of Vichy” at all. The soup appears to have been the invention of Louis Diat, a famous chef who worked at the Ritz Carlton in New York.

Diat claimed to have developed the soup in 1917, crediting a potato and leek soup from his childhood which he liked to cool with milk. The combination of pureed potatoes, leeks, and cream is hardly Earth-shattering, and people have probably been making various versions of this soup for centuries, although Diat may have been the first to serve it intentionally cold. Incidentally, the name of this soup is pronounced “vish-ee-swaz,” not “vish-ee-swah,” as many people mistakenly pronounce it. Some films have made a joke out of the mispronunciation of this soup, along with the fact that it is served cold, suggesting that people without culture will be surprised when their soup arrives at the table cold. Vichyssoise has also been credited as the introduction to French-style cuisine by many people, including some famous cooks. There are a number of ways to play around with this soup, for people who are feeling bold. For example, cooks can use toasted crostini , shredded dried fish, sour cream, crispy fried leeks, or even pickled beets as a garnish.

The flavor of the soup can also be adjusted with various spices, such as nutmeg for a hint of sweetness. If you're interested in making a batch of vichyssoise for yourself, start by frying some sliced leeks and onions in oil and a small amount of butter. Add loosely chopped potatoes and chicken or vegetable stock. Boil until the ingredients are soft before adding cream or a non-dairy alternative for vegans, and season with salt and pepper to taste. Puree everything before serving, and garnish as desired. Ad donasmrs Post 6 It's true that there were potato leek soups with cream and butter that were made much before. But like the article mentioned, Diat was the first one to serve this soup cold and that is why he gets credit for vichyssoise. I think the controversy over this soup is not really who made it first, but at what date it was first served cold. The date was probably after 1917. It's mentioned in Diat's memoirs that he had a farmer grow leeks for him in New York because no one grew leeks at that time. So vichyssoise probably didn't enter recipe books until much later.

stoneMason Post 5 So is Vichy a place in France? If vichyssoise has nothing to do with Vichy, why was it called this? I still don't understand the origin of this soup. turquoise Post 4 I had this soup as a first course of a meal recently. It was surprising for me because it was served cold and I had never had cold soup before. It was delicious but I still think I would have preferred it served warm. Cold soup is a new concept to me altogether. I also think that the flavors of the soup didn't come out too well when it was served cold. I think it would have tasted even better hot but it's just my opinion. irontoenail Post 3 I just can't get behind the idea of cold soup. I don't know why, because I'm not the kind of person who dismisses new meals out of hand, but I just don't like cold savory soups, the same way I don't really fancy the idea of savory ice cream. I try everything once, so I might have a look at a recipe for this soup, but I would reserve the right to heat it up if I didn't like it cold.

Of course, heated up it would probably be called something completely different, like gazpacho that has been heated is basically just tomato soup (although to my mind, gazpacho in general is just a particularly meaty tomato juice). indigomoth Post 2 @browncoat - It's a decent recipe to keep on hold when vegetarian or vegan friends come over for dinner. Vegan vichyssoise works quite well if you use a rich oil when frying the onions and something else, like soy milk, to substitute the cream. Just be careful not to use something like coconut milk, because it can definitely influence the flavors. browncoat Post 1 Oh my gosh this sounds delicious. And there is never enough recipes to use up leeks when they are in season. I always get one (or more usually two, since the supermarket tends to do a two for one deal in season) to use in a recipe and it ends up only calling for a small amount. So, I'm stuck with a massive amount of leeks and just end up putting a little bit into every meal. It's good to sneak vegetables into meals, of course, but leeks are quite a distinct flavor and it can end up making everything taste the same.

I'm definitely going to try some vichyssoise soup, probably with some bacon, because that sounds really amazing. Post your comments Potato type for traditional Vichyssoise? | Fine Cooking CooksTalk Forum | Recipes and Advice Potato type for traditional Vichyssoise? PatricKinOnt on Tue, 06/05/2007 - 16:56 in Cooking Discussion Hi there. Here is a Vichyssoise recipe I got from the Winespectator forums. Looks rich and delish! My question is what type of spud? Russet or good ol' white? Also, what do you think about garnishing it with a touch of freshly ground nutmeg as well as the chives? 2 large or 3 medium leeks, white and light green end only 1 large Vidalia onion 4 cups high quality chicken broth 1 cup heavy whipping cream 1 cup half and half sea salt white pepper chopped chives Chop the leeks and wash repeatedly to get all the grit out. Drain well. Chop the onion. Melt the butter in a stock pot and sauté the leeks and onion over low heat til translucent.

Slice the potatoes and add to the pot. Then add the chicken broth. Cover and simmer til the potatoes are tender. Puree in a food processor until thoroughly blended. Put in a covered bowl and refrigerate. When cooled, stir in the cream and half and half and season White Sea salt and white pepper. Stir in the chopped chives soon before serving. A fanatic is one who can't change his mind and won't change the subject. by Sir Winston Churchill And I'm a fanatic about Wine, Food, Scotch, and Coffee.....:-/ A fanatic is one who can't change his mind and won't change the subject. by Sir Winston Churchill (post #34394, reply #1 of 24) by Glenys in reply to PatricKinOnt [original] on Tue, 06/05/2007 - 16:59 That's a good question since it's an American soup paying homage to France. The Russet is an all American potato success story and yellow potatoes are more common in Europe. I'd go with white but I could be way off. I just think the natural starch of the Russet would grow as it chilled.

(post #34394, reply #2 of 24) by PatricKinOnt in reply to Anonymous [original] on Tue, 06/05/2007 - 17:03 I've looked at over 10 recipes online, which only one recommends the Russet. Your starch comment does make sence tho. A fanatic is one who can't change his mind and won't change the subject. by Sir Winston Churchill And I'm a fanatic about Wine, Food, Scotch, and Coffee.....:-/ A fanatic is one who can't change his mind and won't change the subject. by Sir Winston Churchill (post #34394, reply #3 of 24) by Risottogirl in reply to Anonymous [original] on Tue, 06/05/2007 - 18:05 I agree. I think waxy, rather than starchy potatoes work better in soups especially chilled soups. Think of traditional French soup recipes, they always specify a waxy variety like Belle de Fontenay, Charlotte, Ratte, BF 15 or Bintje.

Come to think of it, I cannot think of a French potato that is comparable to a russet. Water is a great ingredient to cook with, it has such a neutral flavor Bobby Flay (post #34394, reply #4 of 24) by Glenys in reply to Anonymous [original] on Tue, 06/05/2007 - 18:15 Not to mention for years, unless you were a gardener, there wasn't much else to buy in supermarkets on this side of the pond so I think recipes just went for the fall-back position. My grower does a great trade in Binjte but recently I've noticed a another potato that's a bit yellow but also white, and has a slightly finer waxy texture but yet creamy. I like them for squishing. (post #34394, reply #5 of 24) by Gretchen in reply to Anonymous [original] on Tue, 06/05/2007 - 19:00 And I would have thought the opposite--non-waxy for a smoother soup.

Gretchen (post #34394, reply #6 of 24) by solittlethyme in reply to PatricKinOnt [original] on Tue, 06/05/2007 - 19:54 Why not shoot for the middle? If you can get Yukon Golds, they're not too starchy/not too waxy, with a wonderful buttery yellow color and taste. I love them for mashed, because of their creamy texture, but they work well in all kinds of applications. (post #34394, reply #7 of 24) by Glenys in reply to Anonymous [original] on Tue, 06/05/2007 - 19:56 One of the characteristics of a fine Vichysoisse is it's whiteness. Given it's history and the potatoes available, I'd say safe bets on a sort of white potato.

(post #34394, reply #9 of 24) by solittlethyme in reply to Anonymous [original] on Tue, 06/05/2007 - 20:41 Oh, we wanted authentic, did we?? Goes to show you that I care more about taste than appearance! The food police would probably get me for my plating skills too! :-) (post #34394, reply #11 of 24) by Glenys in reply to Anonymous [original] on Tue, 06/05/2007 - 20:53 I highly doubt that. Do you know the one important step above others for a truly delicious Vichysoisse? Edited 6/5/2007 4:54 pm by Glenys (post #34394, reply #12 of 24) by solittlethyme in reply to Anonymous [original] on Tue, 06/05/2007 - 20:56 Nope... do tell!

(post #34394, reply #15 of 24) by Glenys in reply to Anonymous [original] on Tue, 06/05/2007 - 21:01 Well if you don't know, who's into flavour? Has to stand overnight, as with most chilled soups to harmonize the flavour. And of course pass through a tamis. (post #34394, reply #14 of 24) by MEANCHEF in reply to Anonymous [original] on Tue, 06/05/2007 - 21:01 Clean the leeks. LOL (post #34394, reply #20 of 24) by Astrid in reply to Anonymous [original] on Tue, 06/05/2007 - 23:15 We had this test before, and I forgot. :-) New Mexico home organic gardener Adopt the pace of nature; her secret is patience. Emerson New Mexico home organic gardener Adopt the pace of nature; her secret is patience.

Emerson (post #34394, reply #8 of 24) by shywoodlandcreature in reply to Anonymous [original] on Tue, 06/05/2007 - 20:20 Or he could go for the punk rocker effect, and use the blue potatoes that are showing up in fancy diners everywhere. "It was a bright cold day in April, and the clocks were striking thirteen." George Orwell, 1984 (post #34394, reply #10 of 24) by solittlethyme in reply to Anonymous [original] on Tue, 06/05/2007 - 20:49 Can you imagine blue vichysoisse? Would've probably been a hit in the '60s!! I actually bought a sack of those "gourmet" multi-colored baby potatoes once and used them in a potatoe salad for a cookout. We must be a terribly unsophisticated bunch up here, because several of my guests cut the "blue" potatoes out of the herd and parked them on the rims of their plates... like they were diseased or something! It gets worse.

When red leaf lettuce first came into fashion, I had a friend of DH's cut all the little edges off and leave them on his plate as well. Wonder what he thought I was serving him?? (post #34394, reply #13 of 24) by shywoodlandcreature in reply to Anonymous [original] on Tue, 06/05/2007 - 20:57 I know the phenom. Blue is just one of those colours we are not meant to eat (unless it's a blueberry). "It was a bright cold day in April, and the clocks were striking thirteen." George Orwell, 1984 (post #34394, reply #16 of 24) by Marcia in reply to Anonymous [original] on Tue, 06/05/2007 - 21:17 Ha... with a blue potato, I'll bet you anything the soup would be grey, not blue. Must go now to look for my tamis.

(post #34394, reply #17 of 24) by shywoodlandcreature in reply to Anonymous [original] on Tue, 06/05/2007 - 21:25 That's my hunch, too, though my sister tells me a friend of hers uses blue and white potatoes for mashing, and comes up with something that looks like a Wedgewood swirl. Don't know that I believe her, though. "It was a bright cold day in April, and the clocks were striking thirteen." George Orwell, 1984 (post #34394, reply #18 of 24) by Marcia in reply to Anonymous [original] on Tue, 06/05/2007 - 21:29 I'm skeptical; there *are* a small percentage of women who're colorblind. Then again, maybe the potatoes are beautiful.

(post #34394, reply #23 of 24) by AJ12754 in reply to Anonymous [original] on Wed, 06/06/2007 - 02:57 I tried it opnce with Yukon Golds because I had some left over and wanted to use them up and I didn't like it near as well as my usual version made with Russets -- it was less smooth, more mealy. "Truth is the engine of our judicial system." Patrick Fitzgerald Cave obdurationem cordis (post #34394, reply #19 of 24) by Lee in reply to PatricKinOnt [original] on Tue, 06/05/2007 - 23:10 I use the recipe that appeared years ago in Gourmet magazine attributed to Louis Diat, the French chef who was brought to the US to head the kitchen at the new Ritz Hotel in New York in the early 1900s. He is credited with creating the soup when he worked at the Ritz. He later served as in-house chef to Gourmet magazine which printed many of his recipes.

His recipe calls for russet potatoes. I've also used Yukon gold potatoes. They give the soup an ivory color, which doesn't bother me. Both versions are delicious. The Gourmet recipe calls for 4 leeks, 1 medium onion, 2 tablespoons butter, 2 russet potatoes (about 1 1/2 pounds), 2 teaspoons salt, 2 cups whole milk, 2 cups half & half or light cream, 1 cup heavy cream, white pepper (ugh -- I use black) and chives for garnish. I love nutmeg with cream sauces, but I wouldn't use it with this soup. Edit to add that I also like the recipe in the original New York times cookbook. It's quite similar to the one you posted and doesn't specify the type of potato. I've always used russets for this one.

Edited 6/5/2007 7:18 pm ET by lee (post #34394, reply #21 of 24) by Risottogirl in reply to Anonymous [original] on Wed, 06/06/2007 - 01:06 I think the "original" called for russets because there wasn't much else. Water is a great ingredient to cook with, it has such a neutral flavor Bobby Flay (post #34394, reply #22 of 24) by Lee in reply to Anonymous [original] on Wed, 06/06/2007 - 02:47 I think you're right. It's obviously based on Potage Parmentier and you would know better than I what type of potatoes are used in France, but I don't think they grow russets there, right? Coincidentally, I was paging through Jacques Pepin's new cookbook earlier this evening and came across his recipe for Potage Parmentier.

He recounts in the headnotes that the cold version was created by Louis Diat when he was the exec chef of the Ritz and the recipe was included in a cookbook he wrote in the 1930s. Jacques says he worked at the Plaza Athenee in the 1950s, and the chef there at the time was Louis' brother Lucien. The brothers were from Vichy, and their mother used to make a creamy leek and potato soup which she served cold the following day with the addition of milk and chives. Louis recreated that recipe and called it "vichysoisse" and, because of Chef Lucien, it was also made at the Plaza Athenee when Jacques was there, but was unknown elsewhere in France for years. Jacques uses small Yukon Golds for his Potage Parmentier, but I know I have a recipe in one of my binders for his vichysoisse that calls for russets.

Hot and Cold Varieties of Vichyssoise - The New York Times The New York Times Food |Hot and Cold Varieties of Vichyssoise Search Hot and Cold Varieties of Vichyssoise By BARBARA KAFKA Continue reading the main story A WELL-REMEMBERED treat in my childhood was being taken to the old Ritz-Carlton Hotel in Manhattan for lunch. Carefully dressed in a pale-green wool dress that almost matched the carpet, I was led down a short flight of stairs to a large table. It was a warm spring day and I was served a smooth, creamy, ivory-colored soup that was flecked with green and that almost filled a two-handled consomme cup. Carefully, so as not to spill it, I lifted a spoonful of the soup to my mouth. It was cold, delicious and slid down comfortingly. This was, of course, vichyssoise, the American creation of Louis Diat, the Ritz-Carlton's famous chef from France. He had based it on his mother's version of the traditional Soupe Bonne Femme, a hot soup made from leeks and potatoes.

The trusty potato is the base of many soups served year-round that fill us as they warm in winter and cheer in summer. A potato soup can be pureed with an endless assortment of cooked vegetables, as is the Great Green Soup recipe here, to make a version of the basic French potage. Continue reading the main story The amount of stock called for in this recipe will not fully cover the vegetables in the pot, but not to worry: it will turn out fine. Canned stock is acceptable; just be careful not to oversalt, as canned stock is usually already salted. And think ahead. This soup is better if allowed to sit for a time. Advertisement Continue reading the main story The best type of potato for a pureed soup is a baking potato or potatoes from Maine and Long Island, which mash well. Soups that are not pureed, like a soothing celery and potato soup, benefit from using a firm or waxy potato, like the red new potato, because it keeps its texture when cooked. Such an adaptable vegetable lends itself to experimentation. Mr. Diat took a country-French classic made with water, added cream and snipped chives and served it cold.

And just as he changed his mother's recipe, I have varied his, adding red bell peppers. The result is a vichyssoise with a taste and rich color all its own. RED PEPPER VICHYSSOISE Time: 1 hour 30 minutes, plus 2 hours for chilling 2 pounds red bell peppers, seeded and cut into quarters 5 medium shallots, peeled and minced 1 large baking potato, peeled and diced 1 1/3 cups chicken stock 1 1/2 teaspoons kosher salt 1/3 cup heavy cream. 1. Place peppers in a steamer over 1 inch of water in a wide-mouthed pot. Cover pot, bring water to a boil and then lower heat to a simmer. Cook for 45 minutes or until peppers are very soft. 2. Pass peppers through the medium disk of a food mill, or puree in a food processor and then force through a sieve. Reserve. 3. Place shallots, potato and stock in a small saucepan. Cover. 4. Bring to a boil. Lower heat, and simmer, covered, for 25 minutes, or until potato pieces are tender when pierced with the tip of a knife.

Please verify you're not a robot by clicking the box. Invalid email address. Please re-enter. You must select a newsletter to subscribe to. Sign Up GREAT GREEN SOUP Time: 1 hour plus sitting time 1 medium leek, white and light-green parts only, halved lengthwise, washed well and cut across into thin slices 1/2 medium head broccoli, florets only 1 small cucumber, peeled and cut across in 1/4-inch slices 3 pounds peas in the pod, shelled, or 1 10-ounce box frozen tiny peas, defrosted and drained 1 pound mashing potatoes, peeled and cut across in 1/4-inch slices 1 small bunch parsley, leaves only 1 medium bunch watercress, leaves only 1/2 small green cabbage, cored and shredded 6 cups chicken stock, homemade or commercial 5 teaspoons kosher salt, less if using commercial stock 1 teaspoon white-wine vinegar 20 basil leaves, washed and cut across in narrow strips Lots of freshly ground black pepper. 1. In a medium saucepan, combine the leek, broccoli, cucumber, peas, potatoes, parsley, watercress, cabbage and stock. Bring to a boil.

Lower the heat, and simmer until all the vegetables are tender, about 20 minutes. 2. Strain the soup, and reserve the liquid in the saucepan. In a food processor, puree the vegetables with a little of the reserved liquid. Whisk the puree into the reserved liquid, or pass everything through the medium disk of a food mill and return to the pan. Season with salt and vinegar. Allow the soup to sit for a few hours. 3. Stir in the basil and pepper. Bring to a boil. Lower the heat, and simmer for 1 minute. Yield: 8 servings. Classic Vichyssoise Soup Recipe, Whats Cooking America Vichyssoise Soup History: History has it that King Louis XV of France (15 February 1710 – 10 May 1774) accidentally invented a version of today’s Vichyssoise Soup. The paranoid King loved his comforting potato soup and had it for dinner quite often. He was always worried that someone was trying to poison him and demanded that a number of servants taste his food before he ate it. King Louis’ favorite recipe for potato soup was often passed from one servant to another.

By the time it finally reached the King, it was cold. King Louis decided he preferred potato soup cold. Myth of True – you be the judge! 1903: There is a recipe in Escoffier’s Guide Culinaire in 1903 for Puree Parmentier, a French-style cream of leek and potato soup. And even father back in history, a recipe for Leek and Potato Soup appears in Jules Gouffe’s 1869 Royal Cookery Book. The major difference, though, is that both Escoffier’s and Gouffe’s potato soups were served hot. 1917: Vichyssoise (Vee-she-su-waa-ze) soup is generally accepted as being created by Chef Louis Diat (1885-1957). Diat worked at Ritz hotels in Long, Paris, and New York. While chef of New York’s Ritz Carlton, he created the cold leek and potato soup know as Vichyssoise.

In the days before air conditioning, the Ritz had a Japanese roof garden and Diat was constantly on the lookout for dishes that would cool his customers in the sultry July and August weather. He remembered the simple bourgeois hot leek an potato soup his mother, Annette Alajoinine Diat, had made when he was a boy in Montmarault in Central France and how he and his family had cooled he soup by adding milk to it. And so on the rooftop of the Ritz, he prepared this same cold soup and called it “creme vichyssoise” after the famous spa located 20 miles from his home town of Bourbonnaise, as a tribute to the fine cooking of the region. Diat served this soup during the colder seasons, he did not include it in the menu, but so many people asked for it, that in 1923, Diat placed it on the menu full time. Louis Diat told the New Yorker magazine in 1950: In the summer of 1917, when I had been at the Ritz seven years, I reflected upon the potato and leek soup of my childhood which my mother and grandmother used to make .

I recalled how during the summer my older brother and I used to cool it off by pouring in cold milk and how delicious it was. I resolved to make something of the sort for the patrons of the Ritz. 1940s: During World War II, some patriotic chefs tried to change the name to “Creme Gauloise Glacee” because in 1940, a government collaborating with the Nazis was set up in the French town of Vichy. What does vichyssoise mean? definition and meaning (Free English Language Dictionary) Nouns denoting foods and drinks Hypernyms ("vichyssoise" is a kind of...): soup (liquid food especially of meat or fish or vegetable stock often containing pieces of solid food) Learn English with... Proverbs of the week "A lie has no legs." (English proverb) "From whence comes the word, comes the soul." (Albanian proverb) "You are as many a person as the languages you know." (Armenian proverb) "One swats the fly only if it annoys that person." (Cypriot proverb) Page delivered in 0.0461 seconds AudioEnglish Definitions... Just One Click Away!

Now you can lookup any word in our dictionary, right from the search box in your browser! Click here to add the AudioEnglish.org dictionary to your list of search providers. Classic Vichyssoise Recipe - Allrecipes.com Miss Fuzzy 3/17/2008 This classic is elegant in its simplicity but the choice of ingredients is critical. Avoid any temptation to substitute lower quality, pre-processed or packaged ingredients for the sake of time... Sara 8/19/2007 This was a great recipe for potato leek soup! The only change I would make is to add some garlic to the leeks next time. I also haven't added the cream yet, because it is cooling, and I'm not ... ~TAYLOR~ 10/13/2006 This is a great basic recipe for Vichyssoise, Priscilla. I used 4 leeks, added a bit more butter, increased the cooking time to 20 minutes in step 1 and to 1 hour in step 2. After the puree stag...

Martin Sparks 9/4/2010 Vichyssoise is a classic minimalist recipe (it is American, not French) that should not be altered to make it taste like a baked potato by adding bacon and sour cream. Eesh! Nor is it served h... Suzanne 8/12/2011 Just a note about the history and uses of this basic recipe... Most people believe the chef who invented vichyssoise was French, working in America; his name was Louis Diat, working at the Ritz-... jennybeans 10/6/2008 Our favorite French restaurant had Vichyssoise as the soup d'jour couple of nights ago. I loved it so much that it inspired me to make my own. This recipe was easy to follow and the soup came... Lin 7/10/2008 EXCELLANT !!! I too, used fresh thyme I have a nice kitchen herb garden... Followed it exactly, served it cold with a nice Caesar salad, as another reveiwer suggested. Wonderful on a hot day, in... EAKE 2/8/2008 This soup was down right elegant!!!

I followed the recipe exactly, except that I had fresh thyme, that needed using, so I used 1/2 tsp of that. I tried some at room temperature and then gently ... Cindy Baker 4/14/2008 I served this cold in shot glasses at my french themed coctail party. It was delicous cold. I had the leftovers hot with a salad and bread. YUMMY.

Question: """Vichysoisse"" is a type of what?"
Answer: Soup