Vichyssoise
Vichyssoise ([vɪʃiˈswɑz], often incorrectly pronounced: [viːʃiːˈswɑː]) is a cold thickened vegetable soup with the main ingredients leek , potatoes and cream .
Origin and name
It is relatively certain that the soup is a creation of the French chef Louis Diat from Vichy , who claims to have invented it in New York at the beginning of the 20th century . There are no reliable sources for the year 1917, which is often mentioned. The first documented written mention of the soup is in the French revue culinaire of 1923, which assigns it to American cuisine. Diat himself stated that the soup was based on his mother's recipe; but it was eaten warm.
The name Vichyssoise probably doesn't go back to Diat himself, who didn't use it in his own 1946 cookbook. For political reasons, French chefs in the US tried to change the name of the soup to crème gauloise during World War II , as they did not want an associative connection with the Vichy regime . However, the attempt failed and the name stuck.
preparation
For the soup, chopped onions and leeks are sautéed in butter. Then diced potatoes are added and the vegetables are cooked with the addition of chicken stock until the potatoes are cooked. Then the soup mixture is passed through, boiled again with half milk and half cream and seasoned to taste. The soup is cooled well, topped off with thick cream and sprinkled with chopped chives and served.
swell
- Alan Davidson: The Oxford Companion to Food , 2nd. ed. Oxford 2006, article Vichyssoise , p. 829.
- Richard Hering , Walter Bickel (Hrsg.): Herings Lexicon of the kitchen . 18th, revised edition. Specialized book publisher Dr. Pfanneberg, & Co., Giessen 1978, ISBN 3-8057-0218-3 , pp. 62 f., 83.
Individual evidence
- ↑ Richard Hering, Walter Bickel (Ed.): Herings Lexicon of the Kitchen. 18th, revised edition, Fachbuchverlag Pfanneberg , Gießen 1978, ISBN 3-8057-0218-3 , p. 63, section 2. a) 1.