Vichyssoise

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Vichyssoise
Vichyssoise.jpg
Place of origin
France or United States
Serving temperature
Cold
Main ingredients
Leeks, onions, potatoes, cream, chicken stock
Cookbook:Vichyssoise  Vichyssoise
 
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Vichyssoise
Vichyssoise.jpg
Place of origin
France or United States
Serving temperature
Cold
Main ingredients
Leeks, onions, potatoes, cream, chicken stock
Cookbook:Vichyssoise  Vichyssoise

Vichyssoise (/ˌvɪʃiˈswɑːz/ US dict: vish·ē·swäz′; French pronunciation: ​[vi.ʃi.swaz]) is a thick soup made of puréed leeks, onions, potatoes, cream, and chicken stock. It is traditionally served cold but can be eaten hot.[1]

Origin[edit]

The origins of Vichyssoise are a subject of debate among culinary historians; Julia Child calls it "an American invention",[2] whereas others observe that "the origin of the soup is questionable in whether it's genuinely French or an American creation".[3]

Louis Diat, a French chef at the Ritz-Carlton in New York City, is most often credited with its (re)invention.[4] In 1950, Diat told New Yorker magazine:

In the summer of 1917, when I had been at the Ritz seven years, I reflected upon the potato and leek soup of my childhood which my mother and grandmother used to make. I recalled how during the summer my older brother and I used to cool it off by pouring in cold milk and how delicious it was. I resolved to make something of the sort for the patrons of the Ritz.[5]

The same article explains that the soup was first titled Crème Vichyssoise Glacée. Then, after the restaurant's menu changed from French to English in 1930, Cream Vichyssoise Glacée. Diat named it after Vichy, a town not far from his home town of Montmarault, France.

Earlier, French chef Jules Gouffé created a recipe for a hot potato and leek soup, publishing a version in Royal Cookery (1869).[6]

Bon Vivant incident[edit]

On July 2, 1971, the U.S. Food and Drug Administration (FDA) released a public warning after learning that a New York man had died and his wife had become seriously ill due to botulism after eating a can of Bon Vivant brand vichyssoise soup.

See also[edit]

References[edit]

  1. ^ Some like it hot
  2. ^ Mastering the Art of French Cooking, p. 39
  3. ^ Cooknkate.wordpress.com
  4. ^ Kamp, David. The United States of Arugula, New York: Broadway Books, 2006
  5. ^ Hellman, Geoffrey T. (1950). "Talk of the Town". The New Yorker (12/02). Archived from the original on 14 November 2006. 
  6. ^ Thenibble.com

External links[edit]