Damien Pignolet

Vichyssoise

Preparation info
    • Difficulty

      Easy

Appears in
top 1000French
French

By Damien Pignolet

Published 2005

  • About

Another variation of this simple leek and potato soup was created in 1917 by Louis Diat, then head chef of the Ritz Carlton hotel in New York. The puréed soup was enriched with cream and served cold with a scattering of finely chopped chives. The popularity of his creation, which he named Vichyssoise, has never waned.

Method

I once made a lovely version of Vichyssoise using a light fish stock and finishing it with a fine dice of poached yabbies and some chopped dill along with the chives.