Vichyssoise

vichyssoise a chilled potato and leek cream soup created by a French chef, Louis Diat, in New York early in the 20th century. Of those who identify 1917 as the year of its creation, none gives chapter and verse. Höfler (1996) gives as the first occurrence in print in French a reference in an issue of La Revue culinaire of 1923, where the dish is identified as an item of American cuisine.

Diat came from the Bourbonnais in France, not far from Vichy; and his new soup was based on recollections of one prepared by his mother, but served hot. The customary sprinkling of chives on top was one of Diat’s contributions to the new, chilled version.