Vichyssoise

Vichyssoise ( [ vɪʃiswɑz ], often mispronounced: [vi ː ː ʃi swɑ ː ] ) is a cold vegetable soup linked with the main ingredients leeks, potatoes and cream.

Origin and Description

It is considered to be relatively sure that the soup is a creation of the French chef Louis Diat from Vichy, who claims to have invented them in the early 20th century in New York. For the year 1917, which is often called, there are no reliable sources. The first documented written record of soup are there in the French Revue Culinaire of 1923, which assigns them to the American kitchen. Diet itself stated that the soup is based on a recipe of his mother; but she had been eaten warm.

The name Vichyssoise probably not due to diet himself, who does not use it in his own cookbook 1946. For political reasons, tried French chefs in the United States during the Second World War, the name of the soup into cream to change gauloise because they wanted no associative connection with the Vichy regime. The attempt failed, however, and the name stuck.

Preparation

For the soup chopped onion and leeks are sweating in butter. Then, diced potatoes added and the vegetables cooked so long with the addition of a broth until the potatoes are cooked. Then the soup approach is happening, boiled and seasoned again with half milk and half cream. The soup is well chilled, complete with thick cream and sprinkled with chopped chives, served.

The soup can also be enjoyed hot.

Swell

• Alan Davidson: The Oxford Companion to Food, 2nd. ed Oxford 2006, article Vichyssoise, p 829
• Richard Hering, Walter Bickel (ed.): Encyclopedia of herring kitchen. 18th revised edition. Fachbuchverlag Dr. Pan Mountain, & Co., Giessen 1978, ISBN 3-8057-0218-3, pp. 62 f, 83