Vichyssoise Soup
Just in case you didn’t already know, vichyssoise is a type of soup that is famous across the world. It is a fairly thick and substantial soup, made from leeks, onions, potatoes and cream.
Chances are if you’ve tried it – you’d remember it.
What you probably don’t know though is that there is quite a bit of debate as to who actually first came up with the recipe for vichyssoise soup.
Most culinary historians are of the opinion that it was Louis Diat who first invented vichyssoise. Back then he was the chef at the Ritz-Carlton in New York City, and Diat himself told the New Yorker Magazine that he had come up with the idea in 1917.
According to him, he was reminiscing about the potato and leek soup is mother used to make when he was a child – and also remembered how both he and his brother would cool it with cold milk.
That is what inspired him to create his own version, which he named crème vichyssoise glacee – after a town called Vichy that was located near his hometown.
That being said, there are other versions of the invention of vichyssoise soup as well! Some credit the French chef, Jules Gouffe as creating a recipe for hot potato and leek soup that was then published in the 1969 edition of Royal Cookery.
Whatever the case, and whomever invented it – the fact of the matter is that this delicious soup is something you absolutely have to try for yourself.
And what better way to do so than by whipping up your own soup!
Vichyssoise Recipe
To make vichyssoise soup for 4 to 6 servings, you’ll need 2 chopped leeks, 1 chopped onion, 2 tablespoons of unsalted butter, 1 1/8 cups of heavy whipping cream, ¾ cup of thinly sliced potatoes, 2 1/3 cups of chicken stock, as well as salt and pepper according to your tastes.
Once you have those ingredients, making vichyssoise isn’t all that complicated at all!
Just sweat the chopped leeks and onions in the unsalted butter until they’re soft. While you’re doing so, take care to make certain that they don’t begin to brown.
After about 8 minutes, add both the potatoes and chicken stock into your saucepan. If you like, you can also add salt and pepper to suit your tastes while you do so. Bring the entire mixture to boil, and leave it for about 30 minutes.
Finally – just puree the entire mix in a food blender until it is completely smooth.
And that is all you need to make your very own vichyssoise soup!
See how easy it is? Unlike some recipes that take a lot of trial and error, you could get this right the very first time round even if you have no prior experience in cooking.
So why not start to whip up your own batch of vichyssoise right now? Be sure to try it out both hot and cold, and see which version you prefer!
And if you’d like, check out some of these other similar soup recipes that we recommend:
Vichyssoise Soup
Learn about the origins of the world famous vichyssoise soup and find out how you could be able to whip up your very own batch with the right recipe. Try out this creamy delight for yourself and see why it is so renowned.
