There’s debate about the origins of vichyssoise - some claim it’s a French dish and others an American innovation - among culinary historians. The most popular theory is that it was created by chef Louis Diat in 1917 for the opening of a rooftop garden restaurant at the Ritz-Carlton in New York City based on a traditional French potato soup. Diat's primary innovation was to serve it chilled. He named the soup Vichyssoise in honor of the town where he was born, Vichy. (Larger image.) Serves 2.
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients:
- 2 md. leeks, white parts only; washed well and sliced thinly
- 1 Tbsp. butter
- 1 md. potatoes; peeled and sliced thinly
- 1 1/2 cups chicken stock
- 1/2 tsp salt
- 1/2 cup milk
- 1/4 tsp. white pepper
- 1/2 cup whipping cream
- Garnish with chopped chives
Preparation:
1. Melt butter in a large soup pot over low heat, add the leeks, and sauté, stirring occasionally, until they are golden.
2. Add the stock, potatoes, and salt and bring to a simmer.
3. Simmer, covered, for 40 minutes.
4. Puree in a blender or food processor, then press through a sieve to get a very fine texture.
5. Return to the saucepan, add the milk and pepper, and bring to a simmer.
6. Remove from heat, stir in the cream, taste, and adjust the seasoning (cold soups should be slightly over-seasoned), and chill overnight.
