Vichyssoise soup is creamy, cold soup that is made out of pureed leeks, broth and potatoes and it's also often enriched using cream or milk.
Vichyssoise soup is a classic dish that is served chilled and also garnished with some fresh chives, although the Vichyssoise soup can be served or eaten hot.
The reason it's called Vichyssoise is because Vichyssoise is named after the French spa town of Vichy.
Chef Louis Diat was inspired by the French spa town of Vichy when he created the cold, creamy potato leek soup called Vichyssoise in New York in the year of 1917.
Diat named his dish Vichyssoise after the town of Vichy to honor it's refined cuisine and his own childhood memories of similar potato leek soups, called potage Parmentier.
Chef Louis Diat was a French chef that worked at the Ritz Carlton Hotel in New York.
And Louis Diat adapted a hot leek and potato soup his mother made by adding some cold milk and cream for warmer months, which is a practice that he had remembered from his youth.
Chef Louis Diat named the new chilled version of hot leek and potato soup "creme vichyssoise glacee" "Iced Vichy cream" after Vichy the town in central France near where he grew up.
The name simply means "from Vichy".
The Vichyssoise is the chilling and creaming of the traditional French hot soup.
And the underlying hot potato leek soup was also known as potage Parmentier, which was named after Antoine Augustine Parmentier, who popularized potatoes in France.
And Louis Diat's creation of Vichyssoise became a popular and also elegant dish in American dining circles during the early 20th century.
The Vichyssoise soup is made of cooked and pureed leeks, potatoes, cream and onions.
Vichyssoise soup is served chilled and garnished with some chopped chives.
Vichyssoise soup was invented in the first quarter of the 20th century by Chef Louis Diat, a French born cook that worked as head chef of the Ritz Carlton Hotel in New York.