Vichyssoise is a cream soup we as a whole know, and presumably we have tasted at any rate once in our life. However, its ubiquity is its quality and its shortcoming all in the meantime. These days the Vichyssoise is a standout amongst the most prevalent soups, worldwide known. Be that as it may, this disparages cream soup – regularly purchased and devoured canned – is a great delicacy that has the right to be tasted, in any event once at once, arranged to flawlessness, with crisp and prime quality fixings.
Vichyssoise Soup History:
History has it that King Louis XV of France (15 February 1710 – 10 May 1774) coincidentally developed a form of the present Vichyssoise Soup. The jumpy King cherished his consoling potato soup and had it for supper regularly. He was constantly stressed that somebody was endeavouring to harm him and requested that various workers taste his nourishment before he ate it. Ruler Louis’ most loved formula for potato soup was regularly passed starting with one worker then onto the next. When it at long last achieved the King, it was cool. Ruler Louis chose he favoured potato soup chilled. Myth of True – you be the judge!
1903: There is a recipe in Escoffier’s Guide Culinaire in 1903 for Puree Parmentier, a French-style cream of leek and potato soup. What’s more, significantly father back ever, a formula for Leek and Potato Soup shows up in Jules Gouffe’s 1869 Royal Cookery Book. The real contrast, however, is that both Escoffier’s and Gouffe’s potato soups were served hot.
1917: Vichyssoise (Vee-she-su-waa-ze) soup is commonly acknowledged as being made by Chef Louis Diat (1885-1957). Diat worked at Ritz inns in Long, Paris, and New York. While culinary expert of New York’s Ritz Carlton, he made the cool leek and potato soup know as Vichyssoise. In the prior days cooling, the Ritz had a Japanese rooftop garden and Diat was continually vigilant for dishes that would cool his clients in the sultry July and August climate. He recollected the basic middle class hot leek and potato soup his mom, Annette Alajoinine Diat, had made when he was a kid in Montmarault in Central France and how he and his family had cooled he soup by adding milk to it. Thus, on the housetop of the Ritz, he arranged this equivalent chilly soup and called it “Creme Vichyssoise Glacce” after the renowned spa found 20 miles from the place where he grew up of Bourbonnaise, as a tribute to the fine cooking of the district. Diat served this soup amid the colder seasons, he did exclude it in the menu, however such huge numbers of individuals requested it, that in 1923, Diat put it on the menu full time. Louis Diat told the New Yorker magazine in 1950:
In the late spring of 1917, when I had been at the Ritz seven years, I reflected upon the potato and leek soup of my youth which my mom and grandma used to make. I reviewed how amid the mid year my more seasoned sibling and I used to chill it by pouring in cool drain and how flavorful it was. I set out to make a big deal about the sort for the benefactors of the Ritz.
1940s: Amid World War II, some devoted gourmet experts endeavored to change the name to “Creme Gauloise Glacee” in light of the fact that in 1940, a legislature working together with the Nazis was set up in the French town of Vichy.
Likely the soup that most inspired the Vichyssoise is the Potage Parmentier, a popular French soup created in the XVIII Century by the doctor Antoine Parmentier, the first to import potatoes in France, previously considered poisonous.
VICHYSSOISE TIPS AND SUGGESTIONS
ONION OR NOT ONION? – Some prefer using leeks exclusively, and someone else likes to add onion for a sharper taste. My choice is leeks plus onions!
MILK OR CREAM? – The tradition calls for cream, but this is becoming a little old-fashioned. Several chefs have started to use whole milk instead of cream. I love to use half and half to obtain the perfect balance between taste and lightness
COLD OR WARM? – Following the tradition, there is just one right answer: cold! However, Vichyssoise at room temperature could be a pleasant surprise.
CHICKEN BROTH – Using a tasty chicken broth is essential for a Vichyssoise prepared to perfection, do not underestimate this ingredient!
VICHYSSOISE VARIATIONS
Even if the classic Vichyssoise is garnished just with chopped chives, some prefer to add toasted croutons or crunchy bacon flakes.
Some chefs have tried to add bell peppers or asparagus, but, even if the result is absolutely delicious, in this way you are going to lose the original taste: it is actually another recipe.
The famous chef Julia Child suggest to use vegetable broth instead of chicken broth, and avoid the onion, to preserve the pure taste of the leeks.
Another famous chef, Jamie Oliver, do not use any milk or cream, in a variation close to the Potage Parmentier.