Vichyssoise

Louis Diat, the great chef of New York’s Ritz-Carlton hotel in the twenties, invented this refinement of potage bonne femme, the everyday fare of thousands of households all over France.

He remembered his mother chilling the soup with milk, when he was a child growing up in Vichy; hence the name Vichyssoise. The classic version is made with milk and double cream, but you can use all milk if you prefer.

It’s the simplest of soups to make, soo