By Diane Forrest,
I love potatoes! Growing up we ate rice all the time. I was told that my parents ate potatoes all the time and grew sick of them. I know how they feel, because I am not fond of rice. I eat potatoes all kinds of ways, baked, fried, boiled, mashed, scalloped, hash browned, roasted, in stew and in soup. While I’m not much of a soup eater, I have on occasion been known to have a bowl. One of my favorites is the potato soup from Subway. There is another potato soup, that is served cold, called Vichyssoise.
A chef from the Ritz-Carlton hotel in New York, named Louis Diat, has been credited for the creation of this dish. He had this to say about its origin:
"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. 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. I resolved to make something of the sort for the patrons of the Ritz"
Below is a recipe from allrecipes.com for Vichyssoise, and since it is National Vichyssoise Day, why not make a batch for yourself!
- 2 leeks, chopped
- 1 onion, chopped
- 2 tablespoons unsalted butter
- 3/4 cup thinly sliced potatoes
- 2 1/3 cups chicken stock
- Salt to taste
- Ground black pepper to taste
- 1 1/8 cups heavy whipping cream
- Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. Do NOT let them brown.
- Add potatoes and stock to the saucepan. Salt and pepper to taste; do not overdo them! Bring to the boil, and simmer very gently for 30 minutes.
- Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.