Vichyssoise (Vicheeswahz)

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      4 hr

Appears in
Rose's Celebrations

By Rose Levy Beranbaum

Published 1992

  • About

For years this cold creamed leek and potato soup created by Louis Diat, a famous French chef from the old Hotel Ritz Carlton in New York City, was a favorite spring and summertime first course or light supper. Gradually, as my taste sensibilities changed, I no longer felt comfortable about supping on so much cream. But then I eventually started longing for vichyssoise again and discovered that the richness of the flavor comes more from the potatoes and a good-qual