Vichyssoise is a timeless, chilled leek-and-potato soup from France that my family enjoys.
Aviva says fresh leaks are a key ingredient for vichyssoise. Photo by Susan Blumberg
With summer nearly upon us, a fresh-tasting chilled soup is great to eat, and great for a final French project.
French chef Louis Diat (1885-1957) is generally believed to have created Vichyssoise. He was Chef de Cuisines for the New York Ritz-Carlton Hotel at Forty Sixth and Madison Avenue. He called it crème vichyssoise glacée (chilled cream vichyssoise), after his home town of Vichy. It was created sometime between 1910 and 1917 and he said it was a variation on a leek and potato soup his mother used to make. It is known that it was served at the opening ceremony for the New York Ritz-Carlton Hotel’s Garden Restaurant in 1917.
The soup is meant to be served chilled, which is unusual to do with a soup. Although what is known of the original recipe seems to hold that it was not puréed, Chef Diat always served it chilled and puréed or sieved.
It is a very classic French dish, excellent for lunch or an appetizer in the spring and summer.
Vichyssoise with Sour Cream and Chives (Courtesy of Robin Miller, Food Network)
Prep Time: 20-25 min Cook Time: 9 min Level: Easy Serves: 4 servings
Ingredients:
Directions
Heat butter in a large stock pot or Dutch oven over medium heat.
Add leeks and garlic and cook 3 minutes, until soft. Add thyme and marjoram and cook 1 minute, until fragrant. Add potatoes and broth, increase heat to high, and bring to a boil. Reduce heat, partially cover, and simmer 5 minutes.
Using an immersion blender, puree until smooth (or puree in a blender and return mixture to pot). Remove from heat and whisk in sour cream. Season, to taste, with salt and pepper. Ladle soup into bowls and top with chives.
My family enjoys this soup in the summer with an early, light dinner. It is very easy to make and excellent for expanding culinary horizons.
