It’s a light meal but very filling and tastes just as good as leftovers. I also added salt/onion powder to my preference. I really enjoyed this soup! I added some bone broth (turmeric and ginger) to substitute for some of the water. Would have given this 4 stars if the recipe called for broth instead of water. I should have definitely used a chicken broth instead of water and also add tamarind. Overall, great flavors! However, I agree with half of these reviews the broth was bland. I used some turmeric, more chilis and fish sauce to my taste. I must say, the one with broth is better and has a lots of depth of flavor. You can find Chef Simon on his website Chef Simon – Le Plaisir de Cuisiner.Made it twice, one without any broth and one with homemade chicken broth. This recipe is validated by our culinary expert in French cuisine, Chef Simon. It is usually served as the first course in a meal. The soup is traditionally served cold but can also be served warm. Cold soups around the worldĬold soups are widely spread across the world – okroshka from Russia, tarator from Bulgaria, šaltibarščiai sorrel from Eastern Europe, naengguk from Korea, and fruit soups from Sweden and China are a few of them. Similarly, there are other variations such as ajoblanco, salmorejo, pipirrana, porra antequerana, and cojondongo – various types of puréed soups from the Andalusian region in Spain. The most famous in this category is gazpacho from Spain. Preparing soups with boiled and blended vegetables is also common in Mediterranean cuisine. The difference between potage bonne femme and vichyssoise is that the former uses milk and is served hot while the latter uses cream and is served cold. Potage parmentier, a simple hot potato soup was named after him. He strived hard to convince the locals of its benefits and he created many recipes using potatoes as the star ingredient during the 1700 French famine. It was the French pharmacist Antoine Auguste Parmentier who made potatoes popular in France. As it can be made effortlessly and with things readily available, it became a main meal of peasants.ĭuring the 18th century, potatoes were banned in France and people were reluctant to have them fearing that eating potatoes could cause leprosy. Potage or pottage, as known in medieval England, is adapted from the old French word ‘potage’ meaning anything that is put into a pot. Potage is a kind of thick soup or stew made from mashed vegetables, meat, or grains or nuts. Puréed soups or potage purées were the staple diet in medieval times. Potage parmentier – the predecessor of puréed soups Julia Child in her book, “Mastering the Art of French Cooking”, says potage parmentier, the ancient potato soup, was at the origin of Vichyssoise. I resolved to make something of the sort for the patrons of the Ritz,” said Louis Diat in an interview with The New Yorker times in 1950. 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. “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. He recreated his childhood’s most comforting food and named this soup crème vichyssoise glacée in honor of the city, Vichy, near where he grew up. His sister and he would add milk to cool the hot soup. While he was creating the summer menu for the patrons, he was reminded of his favourite potato and leek soup that his grandma used to make for him when he was a child. Chef Diat got his inspiration from the French classic potage bonne femme. Vichyssoise, pronounced as vee-she-su-waa-ze, was created in 1917 by the late French chef Louis Diat for the patrons of the Ritz Carlton in New York City. By the time he tried it, it became cold and since he enjoyed it that way, the hot potato and leek soup was served as a cold soup.Įven though the potato and leek soup has French origins, the cold version of the soup Vichyssoise was first created in America. So he ordered his servants to taste the soup and only then serve it to him. King Louis XV loved his potato soup but was afraid of being poisoned. One interesting tale dates back to ancient times. Numerous stories surround the origin of this old and classic French cold soup. Vichyssoise is a thick French velvety soup made with leeks, potatoes, and cream, that is traditionally served cold.
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