No ImageVichyssoise

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  1. Arlyne Singer

    I’m a caregiver and my patient asked if I can cook her vichyssoise soup…i found your recipe cause it sounds the best among I’ve read…
    I followed everything what’s in this recipe and it turned out to be unbelievably patient eats it every dinner for 3 weeks …and stopped for 2 weeks and now I’m cooking it again..
    This is my first time to cook it and I thank you so much for sharing this recipe for me and my patient friends and family to enjoy…
    I will never change anything about this recipe…a million thanks to you Elise and I will try some of recipes when I’m not busy…


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  2. Christiane

    a) This simple potage is a very old French peasant soup made to use up old leeks and potatoes in the farmhouses across rural France where it was called Potage Pamentier (translated it simply means soup made with potatoes) and used stock from the Pot au Feu that was always bubbling on the farmhouse stove, and milk rather than cream.

    b) It was popularised in France when the Royal chefs of Louis XV renamed it Vichysiose because ‘potage’ was considered too common and vulgar a peasant food to be served to the king. When those chefs became jobless after the revolution and the aristocracy had either been guillotined or fled the country, they began opening their own bistrots and restaurants, serving dishes such as this to the commoners.

    c) It is definitely not an American invention, whatever Julia Childs claimed, since King Louis XV died in 1774, and Lois XV1 was guillotined in 1793, when America was only just beginning!

    d) Vichyssoise is still served today in French bistrots and restaurants in Paris, and all over the country. I should know because, until recently, I lived there, and as recently as 3 weeks ago I was enjoying a big bowl of Vichysoise with my French family, in a popular bistro in Montmartre, Paris, where it was simply on menu as ”Le potage du jour, orsoup of the day .

    Lastly, there are nearly identical recipes for leek and potato soups in countless old/peasant recipe books, from every European country.

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  3. GMan

    Delicious!!! Directions are straightforward and easy to follow. Ran it through a fine sieve and the results were a silky, velvety, delicious soup. It is better the next day, giving the flavors time to meld.


  4. kirstin

    How is this a lighter recipe? Can veg version use veg broth? I add watercress to mine. Tastes about the same but +nutrition and +bright green.


  5. Kimberly

    It was sooo very easy to make. Followed directions exactly & added condensed chicken stock (1 packet) & also used some home made chicken stock. Don’t add salt until stock is blended well as the condensed stock has a lot of salt. It was delicious!


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