History has it that King
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
prestigious Ritz Carlton Hotel in New York in the Early 20th. Century.
Diat was French and came from near the town of Vichyafter 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:
4 Leeks, white parts only (chopped).
2 Large potatoes cut into 1/2" cubes. In 1pint
1 Small onion (chopped).
2 ozs. Butter.
1 Chicken stock cube (or vegetable if you
2 Cups (1 pint) milk.
1 Cup (1/2 pint) Double Cream.
1 Teaspoon of salt
Chives for Garnish.
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