Vichyssoise
Sign in to saveVichyssoise ( , ; ) is a soup made of cooked and puréed leeks, potatoes, onions and cream. It is served chilled and garnished with chopped chives. It was invented in the first quarter of the 20th century by Louis Diat, a French-born cook working as head chef of the Ritz-Carlton Hotel in New York.
Key facts
- Food.name
- Vichyssoise
- Food.image
- Vichyssoise.jpg
- Food.image_size
- 250px
- Food.country
- France
- Food.creator
- Louis Diat
- Food.type
- Soup
- Food.served
- Chilled
- Food.main_ingredient
- Leeks, onions, potatoes, cream
via Wikipedia infobox
Article
11 sectionsContents
- History
- Background
- Creation
- Ingredients
- Variants
- Notes, references and sources
- Notes
- References
- Sources
- See also
- External links
Vichyssoise ( , ; ) is a soup made of cooked and puréed leeks, potatoes, onions and cream. It is served chilled and garnished with chopped chives. It was invented in the first quarter of the 20th century by Louis Diat, a French-born cook working as head chef of the Ritz-Carlton Hotel in New York.
==History== ===Background=== Leek and potato soup is a traditional staple of French cuisine. Elizabeth David (1984) comments that the ancestor of vichyssoise was "every French housewife's potato and leek soup". 19th-century French cookbooks give recipes for a simple leek and potato soup, called potage Parmentier or potage à la Parmentier.