Vichyssoise
Vichyssoise (/ˌvɪʃiˈswɑːz/ US dict: vish·ē·swäz′; French pronunciation: [vi.ʃi.swaz]) is a thick soup made of puréed leeks, onions, potatoes, cream, and chicken stock. It is traditionally served cold but can be eaten hot.
Origin
The origins of Vichyssoise are a subject of debate among culinary historians; Julia Child calls it "an American invention", whereas others observe that "the origin of the soup is questionable in whether it's genuinely French or an American creation".
Louis Diat, a French chef at the Ritz-Carlton in New York City, is most often credited with its (re)invention. In 1950, Diat told New Yorker magazine:
The same article explains that the soup was first titled Crème Vichyssoise Glacée. Then, after the restaurant's menu changed from French to English in 1930, Cream Vichyssoise Glacée. Diat named it after Vichy, a town not far from his home town of Montmarault, France.
Earlier, French chef Jules Gouffé created a recipe for a hot potato and leek soup, publishing a version in Royal Cookery (1869).
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