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1 cebolla, 3 puerros,
1 patata, ½ litro de leche,
50 ml de nata, 1 cucharada de mantequilla,
aceite de oliva virgen extra,
pimienta y sal.
Vichyssoise ( // US dict: vish·ē·swäz′) is a thick soup made of puréed leeks, onions, potatoes, cream, and chicken stock. It is traditionally served cold, but can also be eaten hot.
The origins of vichyssoise are a subject of debate among culinary historians; Julia Child calls 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 (1869).