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Vichyssoise Day
Try the Vichyssoise soup, a cold soup created with pureed leeks, onions, potatoes, chicken stock, and cream. The origins of Vichyssoise soup are called into question by historians though. It is said to have originated from Louis XV of France and other rumors have it coming from two French cookbooks in 1869 and 1903 respectively. Either way, we recommend a warm spring day for this refreshing and delicious treat.
The story of Vichyssoise actually extends to two different accounts, both explaining how this cold potato soup came to be. The first company claims that French chef Louis Diat made the cold soup for his customers during the hot summer months of July and August in New York City. However, the second source states that a cold potato and leek soup was served on the menu at the Ritz Hotel after World War I since it was easier to make during summer than the traditional hot soup. Either way, you still end up with a creamy and satisfying soup.
This recipe is best made ahead of time as the leek and potato flavors develop nicely overnight. Be sure to make the soup in a large heavy bottom pot, as you will need to whisk in 2 cups of cream. The cooking time is approximately 1 hour.
Put the soup in the refrigerator to cool. It usually takes about two hours for the chilled soup to be cold enough to store in the refrigerator. This makes around four quarts of soup.
