National Vichyssoise Day

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By Diane Forrest,

I love potatoes!  Growing up we ate rice all the time.  I was told that my parents ate potatoes all the time and grew sick of them.  I know how they feel, because I am not fond of rice.  I eat potatoes all kinds of ways, baked, fried, boiled, mashed, scalloped, hash browned, roasted, in stew and in soup.  While I’m not much of a soup eater, I have on occasion been known to have a bowl.  One of my favorites is the potato soup from Subway.  There is another potato soup, that is served cold, called Vichyssoise.

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A chef from the Ritz-Carlton hotel in New York, named Louis Diat, has been credited for the creation of this dish.  He had this to say about its origin:

"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"

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Below is a recipe from allrecipes.com for Vichyssoise, and since it is National Vichyssoise Day, why not make a batch for yourself!

Vichyssoise

Ingredients

• 2 leeks, chopped
• 1 onion, chopped
• 2 tablespoons unsalted butter
• 3/4 cup thinly sliced potatoes
• 2 1/3 cups chicken stock
• Salt to taste
• Ground black pepper to taste
• 1 1/8 cups heavy whipping cream

Directions

1. Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. Do NOT let them brown.
2. Add potatoes and stock to the saucepan. Salt and pepper to taste; do not overdo them! Bring to the boil, and simmer very gently for 30 minutes.
3. Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.