"The origins of vichyssoise are a subject of debate among culinary historians; Julia Child called 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 chef at the Ritz-Carlton in New York City, is most often credited with its [re]invention. In 1950, Diat told New Yorker magazine: In the summer of 1917, when I had been at the Ritz seven years, I reflected upon the potato and leek soup of my childhood which my mother and grandmother used to make."
"I recalled how during the summer my older brother and I used to cool it off by pouring in cold milk and how delicious it was. I resolved to make something of the sort for the patrons of the Ritz."
"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 ."
|From 1001 Dairy Dishes From The Sealtest Kitchens|
|4 Medium Potatoes diced|
3 Medium Onions sliced
1 1/3 Cups Canned Condensed
Cream Of Chicken Soup
1 Tablespoon Butter
|3 1/2 Cups Of Sealtest* Milk|
1/4 Cup Sealtest Heavy Cream
Salt And Pepper To Taste
Sealtest Sour Cream
Cook potatoes and onions in small amount of boiling salted water until soft. Press through sieve into double boiler. Add chicken soup, butter, milk, cream; mix well. Heat over boiling water, stirring until blended. Season with salt and pepper. Serve hot or icy cold. If served cold, beat until smooth before serving. Garnish with a dab of sour cream and chopped chives. 6 to 8 generous servings. Note: For curry lovers season the sour cream with a smidgeon of curry powder.
Text Credits: Wikipedia Free Google eBooks
Image Credit: Flickr