Many recipes for potato leek soup attempt to make a dish that is white - only the very white part of the leek and potato skin has been peeled. But ours is a rustic version with burnt onions as well as the slightly green part of the leek. The potato skins are washed instead of peeled.
For complete recipe goto http://www.evilauntie.net/potatoleek.shtml Our recipe is served hot. The hot soup was first mentioned in a French cookbook published in 1869.
Vichyssoise adds cream to the basic potato leek recipe and is typically served cold. This seems to have originated at the New York City Ritz-Carlton in 1917 and was the creation of Louis Diat (a chef from France).
So is it a French soup? an American invention? or both?
...A%2F%2Ftopsy.com%2Ftb%2Fbit.ly%2F7dobMT" class="retweet tweet-big-button" target="_blank">tweet Soup - Potato Leek aka Vichyssoise - Channeling Julia www.evilauntie.net/blog/soup-potato-leek – ...