November 18, 2013

National Vichyssoise Day

"In any world menu, Canada must be considered the vichyssoise of nations - its cold, half French, and difficult to stir." - Stuart Keate

It's National Vichyssoise Day!

I'm sure you've heard of it before: "vichyssoise" (pronounced: vee-shee-swahz). Maybe you remember hearing someone order it in a movie you were watching, or perhaps your own eyes glided over it without a second glance at some fancyschmancy restaurant you were at because you didn't know what it was (I mean, in all fairness, it does look like someone threw a bunch of consonants together and called it good!). Vichyssoise is a thick soup made from cream, stock, and pureed onions, leeks, and potatoes. Oh, and it's served cold.

Betcha weren't expecting that last part, eh?

The origins of the soup are about as opaque as the dish is itself. While it seems to have a French name, it's believed to be an Amur-KAH'n invention. Usually, credit is given to a French chef named Louis Diat, who created it while working at the Ritz-Carlton in NYC during the early 1900's

And now you're all the wiser, foodies.

If the ideal of eating cold soup makes you shudder, don't worry! You can still enjoy this warm (which might make more sense if it's as cold here as it is wherever you are!).

Happy National Vichyssoise Day!