National Vichyssoise Day is celebrated on November 18 each year in the U.S. and it is a day we recognize and relish the hearty Soup made using Pureed Leeks, Onions, Potatoes, Cream, and Chicken Stock. The Soup’s name might be hard to pronounce because it is French, but it is usually pronounced as ‘vish-i-swaz.’
The Soup is loved by many because of its thick and creamy texture; it is very easy to prepare and makes for a filling meal. Although the Soup is traditionally eaten as a cold dish, you can vary the temperature according to your preference.
In 19th-Century France, Soup recipes made using pureed Leeks and Potatoes were common. French Cookbooks from those times called these Soups ‘Potage Parmentier’ or ‘Potage à la Parmentier’ named after the French nutritionist and scholar Antoine-Augustin Parmentier, who helped pioneer the use of Potatoes in 18th Century France. These Soup recipes were similar to the Vichyssoise Soup.
Culinary historians haven’t been able to pinpoint one clear origin of Vichyssoise Soup. One narrative of its history dates back to King Louis XV of France who, in his fear of being poisoned, asked his servants to taste a Potato Leek Soup he had been served, and by the time he started eating the Soup, it had gone cold.
Julia Child offered another narrative and called the Soup “an American invention.” Her version claims that in 1917, a French Chef at the Ritz-Carlton in New York City called Louis Diat, who grew up in a small town called Vichy in France, adapted his mother and grandmother’s Potato and Leek Soup recipe, which led to the birth of Vichyssoise. Diat’s interview in 1950 in the “New Yorker” magazine confirmed this story.
The New Yorker article also mentioned that Vichyssoise Soup derived its name from the town, Vichy, and was called ‘Crème Vichyssoise Glacée.’ A hot version of the same Soup prepared by the French Chef Jules Gouffé also existed in a Cookbook in 1869.
How To Celebrate National Vichyssoise Day
- take the opportunity today to get in that DIY spirit on National Vichyssoise Day, and locate the recipe in a Cookbook or on the internet and make Vichyssoise Soup for yourself and your loved ones.
- Never lose an opportunity to show off your cooking skills to your followers and today you can take that opportunity by preparing Vichyssoise Soup and upload a picture of your Soup on Instagram to get some mouths drooling.
- Use National Vichyssoise Soup to reconnect with your family and go out for dinner and order the Vichyssoise Soup at your local restaurant for a hearty dinner.
Facts About Vichyssoise
- The famous Chef, Anthony Bourdain, listed Vichyssoise Soup as one of his favorite foods and included the recipe in his first cookbook, “Kitchen Confidential.”
- Vichyssoise’s cameo appearance happened in Batman Returns, when Bruce Wayne tries Vichyssoise Soup and exclaims, “It’s cold!” to Alfred, his butler, and Alfred confirms by saying that “It’s supposed to be cold.”
- If Potatoes and Leeks aren’t for you, why not try a different version of Vichyssoise Soul like Cauliflower Vichyssoise, Avocado Vichyssoise, or Carrot-Ginger Vichyssoise.
- Louis Diat’s family had the Vichyssoise Soup to soothe the Summer heat by pouring in cold Milk to lower the Soup’s temperature.
- Vichyssoise Soup is rich in fiber, Vitamin C, proteins, and Calcium.
Why People Celebrate National Vichyssoise Day
A happy tummy is a happy soul and eating yummy dishes is good for our mental health and wellbeing.
Vichyssoise Soup makes for a good meal since it is very filling and wholesome and National Vichyssoise Day is also a day to remind ourselves to eat well.
Many people who don’t know about Vichyssoise Soup will learn about it thanks to National Vichyssoise Day which allows us to be thankful for the delicious varieties that our cuisines have to offer.
Recipe for Vichyssoise Day
Prep Time: 15 mins Cook Time: 55 mins Total Time: 1 hour 10 mins Servings: 4
Ingredients
- 1 tablespoon butter
- 3 leeks, bulb only, sliced into rings
- 1 onion, sliced
- 5 medium potatoes, peeled and thinly sliced
- salt and pepper to taste
- ½ teaspoon dried marjoram
- ¼ teaspoon dried thyme
- 1 bay leaf
- 5 cups chicken broth
- ¼ cup heavy whipping cream
Directions
1. Gather all ingredients.
2. Melt butter in a large stockpot over low heat. Add leeks and onion; cover and cook for 10 minutes.
3. Stir in potatoes; season with salt and pepper. Add marjoram, thyme, and bay leaf; stir well. Cover and cook for 12 minutes.
4. Pour in chicken broth. Bring to a boil, reduce heat, and cook, partially covered, for 30 minutes.
5. Purée soup in a blender or food processor. Allow to cool to room temperature, then stir in cream.
Thank you,
Glenda, Charlie and David Cates
