vichyssoise

Vichyssoise is a thick, smooth soup traditionally served cold. It is made from puréed leeks and potatoes, with onions, stock, and cream, yielding a pale, velvety texture. The dish is typically seasoned with salt and white pepper and often garnished with a drizzle of cream, chives, or dill.

The soup is commonly associated with French cuisine but gained fame in the United States. It is generally credited to Louis Diat, a French-born chef who headed the Ritz-Carlton in New York. According to accounts, he created the dish in 1917 and named it after Vichy, a central French spa town, to evoke its refined, white color. Some sources place its origin earlier, but the Diat attribution remains widely cited.

Preparation and serving: Leeks and onions are cooked with potatoes in butter, then simmered in stock until tender. The mixture is puréed, strained to smoothness, and enriched with cream or milk. After chilling, it is served cold in bowls or cups, often with chives, parsley, or a swirl of cream. Variations include dairy-free versions using vegetable stock and omitting cream; some modern interpretations are served slightly warmed.

In culinary usage, vichyssoise is regarded as a classic example of a cold soup, associated with mid-20th-century American restaurant cuisine and French-inspired cooking. It remains a staple in many cookbooks and hotel menus, though contemporary chefs may adapt its ingredients to suit dietary needs or tastes.