National Vichyssoise Day is celebrated in the U.S. on November 18. This day is for enjoying a rich soup made from pureed leeks, onions, potatoes, cream, and chicken stock. The name is French and can be tricky to pronounce, but it’s often said ‘vish-i-swaz.’ People love this soup for its thick, creamy texture, and it’s simple to make and quite filling. While it’s usually served cold, you can choose to eat it hot if you prefer.
History of National Vichyssoise Day
In 19th-century France, soups made with pureed leeks and potatoes were popular. French cookbooks from that era referred to these soups as ‘Potage Parmentier’ or ‘Potage à la Parmentier,’ named after Antoine-Augustin Parmentier, a French nutritionist who promoted the use of potatoes in the 18th century. These early recipes were similar to what we now know as Vichyssoise.
However, The exact origin of Vichyssoise is unclear. One story suggests that King Louis XV of France, fearing poisoning, had his servants taste a potato leek soup before he ate it.
By the time he tried it, the soup was cold. Another account, popularized by Julia Child, describes it as an American creation.
According to this version, in 1917, French chef Louis Diat, who grew up in Vichy, France, modified his family’s potato and leek soup recipe at the Ritz-Carlton in New York City, resulting in what we now call Vichyssoise. Diat confirmed this story in a 1950 interview with “The New Yorker.”
The New Yorker article also noted that the soup got its name from the town of Vichy and was originally called ‘Crème Vichyssoise Glacée.’ Additionally, a hot version of this soup was mentioned in a cookbook by French chef Jules Gouffé in 1869.
| 19th Century (Potato and Leek Soups in France) | Soup recipes using pureed leeks and potatoes are common and even seen in French cookbooks from that time. |
| 1869 (An Early Version of the Vichyssoise Recipe) | The French chef Jules Gouffé’s recipe is a hot soup that resembles the Vichyssoise soup. |
| 1917 (Louis Diat Prepares the First Vichyssoise) | French chef Louis Diat adapts his family’s potato and leek soup recipe and makes the soup for the first time in America at the Ritz-Carlton. |
| 1950 (The “New Yorker” writes about Vichyssoise) | The magazine publishes an interview with Louis Diat where he talks about his family recipe and how the soup is named after his hometown, Vichy. |
5 Interesting Facts About Vichyssoise
- Chilled Soup: Vichyssoise is a creamy, cold soup traditionally made with leeks, potatoes, onions, chicken stock, cream, and butter. It is known for its smooth texture and is typically served chilled, making it a refreshing dish, especially in warm weather.
- French Origin: Although often associated with French cuisine, vichyssoise was created by French chef Louis Diat in the early 20th century. Diat was working at the Ritz-Carlton in New York City when he developed the recipe, and he named it after his hometown of Vichy, France.
- Classic Ingredients: The primary ingredients of vichyssoise include leeks, potatoes, onions, and cream. The leeks and potatoes are sautéed and then simmered in chicken stock before being blended into a creamy consistency.
- Garnishes: Common garnishes for vichyssoise include chives, croutons, or a swirl of cream. These additions not only enhance the flavor but also provide a visual contrast to the smooth, creamy soup.
- Serving Temperature: While vichyssoise is traditionally served cold, it can also be enjoyed warm. The temperature preference often depends on personal taste or the season. When served warm, it’s referred to simply as “potato-leek soup.”
Conclusion
In conclusion, National Vichyssoise Day on November 18 offers a delightful opportunity to savor the creamy, sophisticated flavors of a classic soup with a rich history. Whether you opt to enjoy this dish chilled, as traditionally served, or warmed to suit your personal preference, vichyssoise stands as a testament to culinary innovation and tradition.
From its humble beginnings in 19th-century France to its refinement by Louis Diat in early 20th-century America, this soup bridges cultures and eras with its comforting taste and elegant simplicity. Celebrate National Vichyssoise Day by indulging in this exquisite soup and appreciating its journey from a French staple to a beloved dish across the globe.
Frequently Ask Question
What is National Vichyssoise Day?
National Vichyssoise Day is celebrated in the U.S. on November 18. It’s a day dedicated to enjoying vichyssoise, a rich, creamy soup made from pureed leeks, onions, potatoes, cream, and chicken stock. The soup is traditionally served cold but can also be enjoyed warm.
What is vichyssoise?
Vichyssoise is a creamy soup that originated from a French recipe involving leeks, potatoes, onions, chicken stock, and cream. It is known for its smooth, thick texture and is typically served chilled. The soup is named after the town of Vichy in France.
What is the history behind vichyssoise?
The exact origin of vichyssoise is debated. Some stories suggest that it was served cold to King Louis XV of France, while others attribute its creation to French chef Louis Diat. Diat adapted his family’s potato and leek soup recipe in 1917 at the Ritz-Carlton in New York City, leading to the development of what is now known as vichyssoise.
Can vichyssoise be served warm?
Yes, although vichyssoise is traditionally served cold, it can also be enjoyed warm. When served warm, it is often referred to simply as potato-leek soup.
What are the key ingredients in vichyssoise?
The main ingredients in vichyssoise are leeks, potatoes, onions, chicken stock, cream, and butter. These ingredients are sautéed, simmered, and blended to create a creamy texture.
How should vichyssoise be garnished?
Common garnishes for vichyssoise include chives, croutons, or a swirl of cream. These additions enhance both the flavor and the visual appeal of the soup.
Why is vichyssoise called by that name?
The name “vichyssoise” is derived from the town of Vichy in France. The soup was named by French chef Louis Diat, who created the dish in the early 20th century and named it after his hometown.
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