Vichyssoise

Categories: Food

- Original name: Creme Vichyssoise Glacee
- Credited to the French chef Louis Diat
- Developed at the Ritz-Carlton hotel in New York during the early 20th century
- Named after Vichy, France, France

Vichyssoise is a smooth, cold soup made of leeks, potatoes, cream and chicken stock.
Classic Vichyssoise
Ingredients
1. 2 leeks, chopped
2. 1 onion, chopped
3. 2 tablespoons unsalted butter
4. 3/4 cup thinly sliced potatoes
5. 2 1/3 cups chicken stock
6. Salt to taste
7. Ground black pepper to taste
8. 1 1/4 cups heavy whipping cream
9. Chopped chives for garnish
Directions
1. In a saucepan, saute the chopped leeks and the chopped onion in butter until soft, about 8 minutes. Do NOT let them brown.
2. Add potatoes and stock to the saucepan. Salt to taste. Bring to the boil and simmer for about 20 minutes.
3. Puree in a blender or food processor until very smooth. Stir in the cream and pepper. Chill.
4. Garnish with chives before serving. Makes 4 to 6 servings. -adapted from AllRecipes.comAll Recipes: [1]

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Vichyssoise Articles, History, and Trivia
- Chicago Sun-Times: A lighter vichyssoise variation with flavor
- Who Cooked That Up?: Vichyssoise
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