National Vichyssoise Day

A Celebration of the Coolest Soup in Town

Every November 18th, we celebrate National Vichyssoise Day, a day dedicated to the creamy, chilled soup that’s as classy as its French name suggests. Whether you’re a foodie, a Francophile, or simply someone who enjoys pronouncing “vichyssoise” with a faux accent, this day is your chance to indulge in a bowl of history, flavor, and a touch of culinary controversy.

What Is Vichyssoise?

Vichyssoise (pronounced vee-shee-swahz, for those practicing their dinner party French) is a velvety soup made from puréed leeks, onions, potatoes, chicken stock, and cream. It’s traditionally served chilled, making it a refreshing choice for warm days—or an eccentric option for those who like cold food in November.

While it’s often associated with French cuisine, the soup’s origins are, like many great things in life, a bit of a mix. Is it French? Is it American? Is it the result of someone accidentally leaving the soup out overnight and calling it a masterpiece? Let’s unravel the mystery.

The Origins of Vichyssoise

The exact origins of vichyssoise are murky, much like the fog of an old French village. What we do know is that the soup gained popularity in the early 20th century thanks to a chef named Louis Diat.

Diat, born in Montmarault, France, worked as the head chef at the Ritz-Carlton in New York. In 1917, he debuted a chilled version of the leek-and-potato soup he remembered from his childhood. He named it “crème vichyssoise glacée” in honor of Vichy, a town near his hometown. However, some culinary historians argue that similar soups were already popular in France, leaving the soup’s true “birthplace” up for debate. Regardless, Diat’s version became a sensation, solidifying its place in the culinary world.

Soup or Debate Starter?

Vichyssoise is more than just a soup—it’s a battleground of culinary opinions. For starters, purists argue that vichyssoise must always be served cold. After all, the “chilled” element is part of its identity, lending the dish its refreshing and elegant character. To these traditionalists, serving it warm is akin to wearing sneakers to a black-tie gala—a complete faux pas. On the other hand, those who enjoy their vichyssoise warm argue that the flavors are just as delicious, if not more so, when served steaming on a chilly day. They claim the dish loses none of its charm by swapping the fridge for the stovetop.

Then, there’s the nationality debate. Is vichyssoise a French classic, as its ingredients and techniques suggest, or is it an American invention, as its fame was born in New York? Chef Louis Diat’s French roots support the case for its Gallic heritage, but his decision to adapt a childhood recipe for the cosmopolitan diners of the Ritz-Carlton gives the dish a distinctly American twist. Some have even suggested it be classified as a “transatlantic soup,” a term that might soothe the most heated arguments—or simply spark new ones.

Finally, there’s the philosophical question: can vichyssoise still be called vichyssoise if you experiment with the recipe? Add truffle oil or substitute dairy with plant-based cream, and the purists may clutch their pearls. But food, like language, evolves, and modern chefs argue that innovation is key to keeping culinary traditions alive. Whether you stick to the original or embrace a creative twist, one thing’s certain: vichyssoise has the power to get people talking—and isn’t that part of its charm?

Celebrating National Vichyssoise Day

Make Your Own Vichyssoise: Whip up a batch of this luxurious soup at home. The recipe is simple: sauté leeks and onions, add diced potatoes and chicken stock, simmer, then blend with cream. Chill it in the fridge, and voilà! You have yourself a bowl of vichyssoise. For extra flair, garnish it with fresh chives or a dollop of crème fraîche. Don’t forget to Instagram your creation—you’ve earned those foodie bragging rights.

Try a Modern Twist: Chefs around the world have given vichyssoise a creative spin. Some add truffle oil or caviar for a luxurious touch, while others experiment with plant-based creams for a vegan-friendly version. Feeling adventurous? Swap potatoes for sweet potatoes or add a hint of curry powder. Just be prepared for traditionalists to gasp dramatically.

Host a Soup Party: What better way to celebrate than by inviting friends over for a soup soirée? Serve vichyssoise alongside other soups—hot and cold—and let the debates over serving temperature and origin unfold. Bonus points if you dress up as French chefs for the occasion.

Fun Facts About Vichyssoise

1. The Ritz Effect: Vichyssoise owes much of its fame to its debut at the luxurious Ritz-Carlton. It quickly became a staple on fine dining menus, cementing its reputation as the “little black dress” of soups.

2. Chill Out: Vichyssoise’s chilled nature was revolutionary for its time. In an era of hearty, hot soups, a cold soup was practically avant-garde.

3. Celebrity Status: Julia Child, the culinary queen herself, once called vichyssoise “an American invention,” adding more fuel to the French-American debate.

4. Soup for the Stars: The soup has appeared in movies and pop culture, often symbolizing sophistication and elegance.

Humor in the Soup Bowl

Even the fanciest soup has its lighter moments:

• What’s the difference between vichyssoise and gazpacho? About 20 degrees Fahrenheit and a serious argument.
• Why did the leek go to culinary school? To learn how to make vichyssoise and stop being such a shallot wannabe.
• What do you call a cold potato? A future bowl of vichyssoise.

In a world of fast food and instant gratification, vichyssoise reminds us to slow down and savor life. Its silky texture and balanced flavors are a testament to the art of simplicity. Moreover, its history bridges cultures, showcasing how food can transcend borders (and occasionally stir up playful arguments).

So, this National Vichyssoise Day, take a moment to appreciate the elegance of this timeless dish. Whether you eat it chilled, warm, or somewhere in between, let it transport you to a world of culinary delight. And if anyone questions your choice to celebrate with soup in November, simply raise your spoon and say, “Bon appétit!”

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