Dish
Vichyssoise
Vichyssoise is a creamy and velvety soup that is perfect for a hot summer day. The soup is made by sautéing leeks and potatoes in butter until they are soft and then simmering them in chicken stock until they are tender. The mixture is then pureed until smooth and finished with heavy cream. The soup is typically served cold and garnished with chives or parsley. Vichyssoise is a great make-ahead dish and can be stored in the refrigerator for up to three days.
Origins and history
Vichyssoise was created by Louis Diat, a French chef who worked at the Ritz-Carlton in New York City in the early 1900s. Diat created the soup as a variation of a traditional French potato and leek soup that he had enjoyed as a child in Vichy, France. The soup became popular in the United States in the 1920s and has since become a classic French dish.
Dietary considerations
Gluten-free
Variations
There are many variations of vichyssoise, including adding different herbs or vegetables to the soup. Some recipes call for the addition of garlic or shallots, while others use vegetable stock instead of chicken stock. Some variations also call for the addition of bacon or ham for a smoky flavor.
Presentation and garnishing
Serve in a chilled bowl and garnish with chives or parsley.
Tips & Tricks
To make the soup extra creamy, use a blender or food processor to puree the soup in batches until smooth.
Side-dishes
Crusty bread, salad
Drink pairings
Chardonnay, Sauvignon Blanc
Delicious Vichyssoise recipes
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