Vichyssoise

Today we will stroll through the fascinating world of French cuisine, where we will discover the recipe for a famous soup, reinterpreted by an exceptional chef. Louis Diat was a talented chef who worked at the prestigious Ritz-Carlton in New York during World War I. With a solid experience gained in this renowned restaurant, he decided to recreate the leek and potato soup that reminded him of his childhood, a soup that had a deep connection with his memories from France. In a 1950 interview, he confessed: "I remember how my brother and I used to add a bit of cold milk to the soup, to cool ourselves on hot summer days." This soup, known as crème vichyssoise glacée, first appeared on the Ritz menu in 1917, but it has undergone changes in name and popularity over the years. Over time, there has been an intense discussion about its origin, whether it is truly French, American, or even Catalan!

Besides being extremely refreshing in summer, this cream can also be enjoyed warm on chilly winter days, offering remarkable versatility. The preparation of the soup begins with preparing the ingredients. We only use the white part of the leek, which we wash thoroughly to remove any impurities. Then, we chop the leek and onion into small pieces. In a pot, we melt the butter and add the chopped onion and leek, along with a few cloves of garlic, lightly crushed with the blade of a knife to release their aroma. We sauté the mixture until the vegetables become translucent, then we add the potatoes, cut into cubes or thin slices.

After this, we add water or broth, according to preference, and season with white pepper and nutmeg. When the soup begins to boil, we reduce the heat and let it simmer, and I prefer to add the green part of the leek tied with a string to the handles of the pot to intensify the flavor. Once the vegetables have boiled, we add the milk and, using a blender, blend everything until we obtain a smooth cream. If you don’t have an immersion blender, you can use a regular blender, but it will require a bit of extra work for cleaning.

Once the cream is well homogenized, we add the cream. If you want to serve the soup cold, keep the cream to add at the end in the bowl, creating an elegant design on the surface of the soup. For the warm version, add the cream and let it boil until it reaches the first bubble. Vichyssoise cream is often served with crispy croutons and chopped green onion sprinkled on top. In the absence of croutons, you can use the green part of the leek, cut julienne and sautéed in a tablespoon of sesame oil, to add a touch of flavor. This soup is not only a delicacy but also a way to bring a touch of elegance to any occasion!