November 18: National Vichyssoise Day!
I’ll admit it: when I saw the word “vichyssoise”, I was scared. It could have meant anything. It could have meant braised French bulldog. It could have meant parboiled fish heads. But it means potato leek soup. And angels began singing the hallelujah chorus.
Vichyssoise was supposedly created in 1917 by a French chef at the Ritz Carlton in New York City, who was reminiscing about his childhood and blah blah blah he liked cold soup on hot summer days. There is some debate (though, really, who debates these things??) whether vichyssoise is an American or French invention. My opinion: I don’t care.
Vichyssoise is surprisingly simple. Chopped leeks, an onion, a big potato, chicken stock and salt. Simmer, blend until smooth, chill, add cream. Bathe your tongue (or elsewhere, I won’t judge you) in the velvety texture.
Vichyssoise has a lot going for it. It’s easy to make, it’s delicious, it’s cheap, and you get some extra minerals from eating the dirt you weren’t able to rinse off the leeks (try and try, you always leave a little). It is, however, really plain looking. Not particularly ugly, but plain. It’s hard to photograph a bowl of beige liquid and make it fun.
That doesn’t mean I didn’t try.
Tomorrow: Carbonated Beverage with Caffeine Day
