Vichyssoise
 |
|
| Type | Soup |
|---|---|
| Place of origin | France or New York City, United States |
| Serving temperature | Cold |
| Main ingredients | Leeks, onions, potatoes, cream, |
 |
|
Vichyssoise (/ˌvɪʃiˈswɑːz/ VISH-ees-WAHZ; French pronunciation: [vi.ʃi.swaz]) is a thick soup made of boiled and puréed leeks, onions, potatoes, cream, and . It is traditionally served cold but it can be eaten hot.
The origins of Vichyssoise are a subject of debate among culinary historians; Julia Child calls it "an American invention", whereas others observe that "the origin of the soup is questionable in whether it's genuinely French or an American creation".
Louis Diat, a French chef at the Ritz-Carlton in New York City, is most often credited with its (re)invention. 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.
...
Wikipedia