Vichyssoise

Vichyssoise is a creamy, thick soup customarily served cold, although it can also be enjoyed hot. It is prepared from a blend of boiled and puréed leeks, onions, potatoes, cream, and chicken stock. This dish originates from French cuisine, with similar recipes dating back to the 19th century. These early versions were often called "Potage Parmentier" or "Potage à la Parmentier" named in honor of Antoine-Augustin Parmentier, who played a pivotal role in popularizing potatoes in France.

The name "Vichyssoise" itself has an intriguing and somewhat debated history. One prevailing theory suggests that it dates back to Louis XV of France, who reportedly favored a cold soup out of a fear of being poisoned. However, Julia Child once referred to it as an "American invention" and the debate about whether it is truly French or American continues.

Louis Diat, a French chef working at the Ritz-Carlton in New York City, is often credited with creating the modern version of Vichyssoise. In 1917, he drew inspiration from a potato and leek soup he remembered from his childhood. To cool the soup down, he added cold milk and introduced this new version to the Ritz’s menu, naming it "Crème Vichyssoise Glacée" after the spa town of Vichy. It later appeared on English menus as "Cream Vichyssoise Glacée."

Interestingly, before Diat’s innovation, French chef Jules Gouffé had already published a hot potato and leek soup recipe in 1869 in his book "Royal Cookery."