History has it that
King Louis XV
of France inadvertantly invented Vichysoisse when, because of his
paranoia, he passed the soup round so many of his servants to taste,
that by the time it got back to him it was
stone cold.
Others say that it was a completely different Louis -
Louis Diat, the Chef at the
prestigious Ritz Carlton Hotel in New York in the Early 20th. Century.
Diat was French and came from near the town of
Vichy after which he is said to
have named the soup.
Whoever invented it, it has become an enduring and Classic Summer
starter. Its elegant and subtle flavours belying its very simplicity.
And here's our version:
Ingredients
- 4 Leeks, white parts only (chopped).
- 2 Large potatoes cut into 1/2" cubes. In 1pint of
water
- 1 Small onion (chopped).
- 2 ozs. Butter.
- 1 Chicken stock cube (or vegetable if you prefer).
- 2 Cups (1 pint) milk.
- 1 Cup (1/2 pint) Double Cream.
- 1 Teaspoon of salt
- Chives for Garnish.
Method
- In a large pan, sweat the leeks and onions, making
sure not to brown them.
- Then add the potatoes water and salt.
- Simmer for 30 - 40 minutes (until soft).
- Add the milk, stir and bring back to the boil.
- Whiz in a blender, or I prefer one of those Spanish
whizzers which look like a small outboard motor.
- When the soup is completely smooth and creamy - add
the cream, let it cool and refrigerate for one hour.
- Top with the chives (snipped with your kitchen
scissors) and Serve.
Magnifique!!
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