Vichyssoise sounds French. Also, in the most elegant 3 star restaurant in Paris and Burgundy you can enjoy an elegant cold summer soup made with leaks, potatoes and creams.
But, surprisingly, the regular addition to this international table was invented in New York in 1917.
Ritz-a celebration
It actually has a few origins in France - explaining the name: The inventor of the soup was a French-born Chef Louis Deed. He was accused of making representative dishes for opening the rooftop garden of the original Ritz-Carlton hotel in the city.
It is said that he is inspired by mother's potatoes and lake soup. When I was a child, I poured cold milk into a hot soup and chilled to make it easier to eat. He refined the concept when he made Vichyssoise in 1917 and raised it after the village of Vichy.
Actually it is a false word in French. Because the French cooking term "Vichy" typically means a dish including carrots.
Elegant farmer fare
As Anthony Bourdain wisely points out, all of the original peanut food is nice. The poor cook what you've gotten so far and often uses poor and mismatched ingredients. However, Vichy Soyce, which is very similar to Thai Street Food, North Atlantic Fish & Chip, southern American Barbecue, is a peanut food that emerges as a culinary high. The combination of leek and onion soaked in stupid magic, the addition of potatoes and cream is natural. And, of course it is incomparable when it is properly made with the best ingredients. It is a bowl with comfortable meals and an elegant meal.
"Freedom Fried" 80 years ago
First of all, the French language Krem Vicoise Greasse informed the soup. But during the Great Depression, the Hotel Association in New York suggested to Ritz that they might improve the American language on the menu. So in today 's movement that is still affected, the restaurant changed all of French to those of the Americans, and the signed soup became Vichyssoise.
It's still a good thing.
