Crème Vichyssoise , history , provenance and how to make it

[@ramg2112]

The 3 people who gave this video a thumbs down could use some more butter and cream in their lives.

[@santajimi]

And a little less salt?

[@cancel1913]

That's okay cuz there's more soup for me.

[@kmlammto]

I misread the last word in your comment as “liver”. That works just as well.

[@elquehacerdelocio7137]

I made the vichysoisse last week. My touch was making an infusion of olive oil with tarragon and parsley and pour some of these drops on its surface. It came up spectacular.

[@MaZEEZaM]

Thank you for including the historical references, it always makes your channel all the more interesting 😊

[@tosca...]

I have made Vichysoisse often as a soup served during an Australian summer. It is winter here now, so a potage would be perfect. I served it as a first course, then a Niçoise as the main and then a berry mousse for dessert. I had read the story of the New York Ritz a long time ago in an old French cookbook. These days I would probably bypass the cream, just for health reasons, but it does lift it to a very special occasion soup. It was not until I made this soup that I understood how wonderful it is to strain a cream soup. It makes the velvety mouth feel and lifts the soup to something really special. Even my kids demanded it for middle of the week creamy/blended soups I made to trick them into having vegetables my son didn't like. Lol, I had to edit, auto correct changed potage to postage!

[@FrenchCookingAcademy]

no problem i make typos all the time 😄

[@birgittabirgersdatter8082]

I am also in Australia, my family love chilled soups. Easy to eat when the heat takes your appetite.

[@MaZEEZaM]

@@birgittabirgersdatter8082 Lol, im one of those Aussies who doesn't care about the heat and still loves a good roast dinner for Christmas even on a 40 degree day 😋

[@weemalle1770]

This is a mouth-watering classic french dish .

[@quarab7]

I got this soup some time in a good french cafeconc in Berlin. They served this soup "hot" instead of fridge cold, and I liked it very much. Thank you for your recipe, as usual, the best presentation style in all this cooking tubes.

[@ahtanumj]

I just made this & it is perfection for these hot summer days. Merci from WA USA

[@Justme77400]

I love Vichyssoise. Potatoes cooked in luscious liquid with oniony goodness. Yummmmm

[@baileygregg6567]

Sending some love from an Irishman🇺🇸🍀🌈🗽

[@godricalex3531]

Thank you for another great recipe and the background story, Stephane!

[@DiningwithAlex]

Thank you for the background story of the dish! Never heard of this recipe before haha 😅

[@MaZEEZaM]

Me2

[@Heba689]

Thanks for this Delicious recipe soup 😋

[@kimstyles4006]

From Central Florida 🐢🌴🐊 merci beaucoup

[@FrenchCookingAcademy]

thanks stay safe

[@LOREWITHBLAZER]

Hey Rita what would call this soup

[@stephenflaherty9338]

Wonderful recipe and a culinary school classic dish. Some chefs will substitute chicken stock or vegetable stock for the water in an effort to boost the flavor. Traditionally, cold soups are served at 40 degrees F (4 C) in a chilled bowl and the seasoning must be adjusted to compensate for the colder temperature. All this means is seasoning is often a little more aggressive when the dish is served cold as our ability to discern flavors somewhat muted when compared to room temperature or even warmer foods. Finally, if making ahead of time and keeping chilled in the cooler till service, some cooks will add the heavy cream just before service to adjust the viscosity. The whipped cream quenelle with chives is a perfect garnish. Thanks for a wonderful dish!

[@FrenchCookingAcademy]

wow i like the elaborate explanation 🙂👨🏻‍🍳👍

[@AB-qo1tw]

I was just wondering about substituting the stock vs water. Thanks for the tip! I can't wait to try this.

[@AB-qo1tw]

@@FrenchCookingAcademy Chef, what's your take on using stock vs water? I can't wait to try this recipe thank you!

[@adamchurvis1]

Stephen, do you think the 40F / 4C serving temperature is more a legal liability issue of specifying the highest possible temperature on the low end of the "Danger Zone" of 40F - 140F / 4C - 60C, or is it really the optimum serving temperature for cold soups? My fear is that lawyers are saying essentially "You can't expect the average person to understand the time-temperature safety envelope, much less follow it, so you need to just specify a temperature that is always safe no matter how long the soup is held at that temperature." What has your experience been as far as serving temperature? 40F / 4C is WAY too cold, IMHO. I was thinking something similar to serving temperature for French white wines, like 50F / 10C. What do you think?

[@wernerbeinhart2320]

This is the most french recipe I have ever seen

[@SaurabhGupta-dw3oi]

Somehow I have hooked to your channel for great recipes. Also about the way you explain, and t-shirts.

[@jdmxxx38]

One of my favorites. It looks great. I haven't made it in awhile. This weekend sounds like a good time. Thanks for your effort.

[@lubicakotmanikova755]

One of the best ever soups in the world! I love it.

[@Liz-ch9zc]

You are a wonderful teacher and chef! Can't wait to try this.

[@sherrelynn5240]

L❤️VE the history behind the recipe! Another recipe I’m excited to try after watching your tutorial! THANKS 😊 🙏

[@reneejunette9952]

I made this soup once before. I didn't have an immersion blender and had to use a regular blender and blend it in batches. It still came out delicious. I really need to make it again. It is hard to find this soup in restaurants.

[@swiper1818]

This is a great recipe - and probably my favorite soup!!!

[@sanniepstein4835]

It makes sense that the chef developed vichyssoise in New York, as summers can be unpleasantly hot and humid there.

[@namingisdifficult408]

True. Very very true.

[@markwoldin162]

Beautifully done. Mil mercis.

[@paulafigueiredo1745]

I just love this soup. It’s delicious 😋😋

[@maxpeterpopovic8965]

Wow I just learnt another think re. Cream in metal . Thank you again

[@abarclay15]

I made this last week. Absolutely incredible. Now I need to make a potage parmentier to compare.

[@lvs6775]

I appreciated the history! Great video. Thank you!

[@marijane8665]

I’ve been making vichyssoise for the last 50 years after seeing Julia Child make it on T.V. Its one of my favorite soups and your recipe is very close to hers except she doesn’t finish it off with whipped cream. She drizzles a bit more heavy cream on top and adds chopped chives. Next time I’m going to try your idea and make it truly decadent!

[@tracygoode3037]

Oh, I'm going to have to make this! It would be perfect for one of these hot Alabama nights.

[@FrenchCookingAcademy]

it’s great a cold starter and just a little cup of it is enough

[@azraelbatosi]

I love this channel, your recipes are WONDERFUL for someone past the beginner level, just entering the intermediate level, trying to transition into more refined cooking. Because of you, I got Le Guide Culinaire, and though it’s a bit out of my depth, perhaps because of that fact, I’ve started seriously learning the fundamentals of French cuisine with all its attendant terms and techniques and your channel had been an indispensable aid in that regard. Thank you! And my family thanks you, they love the food.

[@berndheiden7630]

Did you know that a copyright-free pdf facsimile of the 1907 U.S.A. Edition is downloadable at archive.org/details/cu31924000610117/mode/2up ?

[@azraelbatosi]

@@berndheiden7630 oh wow that’s pretty awesome! I think that’s the abridged version.

[@klaussebok9398]

Well this looks absolutely awesome and I will be looking for it on your website! It is really hot in Canada right now. What a treat it will be!Thank you Chef.

[@MottiShneor]

I LIKE you, sir! really informative and nice! not just the methods, but also the reasons (or at least what chants you say to yourself while re-performing the sacred traditions) but I cooked this one, closely following your recommended traditions - and it is indeed a very good soup indeed. Thanks!

[@mano2568]

Merci Stephan! Definitely going to try this one! Q: did not get which kind of potatoe you used... Waxy or starchy? Thanks!

[@TheSubieFan]

Well he is using something that looks like american yukon golds (probably not exactly that). Yukon's are waxy potatoes. For me personally I would use a waxy potato. Starchy potatoes just don't give the richness and potato flavor you would probably want to get.

[@vr3216]

Love the channel 😍😍😍

[@mariannecheronis8920]

Beautiful! Thanks for the wonderful recipe along with the history & comparison between the two dishes. 💜🕊️

[@gauravgill2482]

It looks yummy

[@fatsammy5270]

Great episode.

[@MichaelJirochVisualArtist]

The whip cream, do you use sugar in in your whipped cream? Or just whip the cream and add chives?

[@bobjordan9]

This is a great soup. Passing it through a sieve is not necessary if you fully blend the mixture with a stick blender. I use chicken stock instead of water. The addition of the chives is a must.

[@cristinavelasco9818]

C'est magnifique..!! 👍👏👏🙋‼️ 🍀🌹🍀

[@MoonlitShoreWalk]

So interesting! Thanks for sharing the origin. Is it American or is it French? ....Yes. 😉

[@waltermorim1615]

It looks great chef! Bravo!👏🏻👏🏻👏🏻

[@sofine9695]

Thank you for sharing this! I bought a book of recipes by Louis Diat years ago. Fun to see you reference him! Your cooking videos a great!

[@bertieb9510]

Nice presentation

[@terenzo50]

One of my all-time favorites. My go-to first course all over Europe as a child or in the US when offered. Curiously unavailable as one of the common canned soups; I've only seen it in packets. Je ne sais pas.

[@FrenchCookingAcademy]

good news its easy to make :o)

[@FrenchCookingAcademy]

The classic vichyssoise recipe do you think it is american or French ?

[@secretpearl_abaya_hijabslo3240]

First

[@paulafigueiredo1745]

French Cooking Academy - By the name, ... I think it’s a French creation.

[@FrenchCookingAcademy]

@@paulafigueiredo1745 well it was created by that french chef but then in america so may be franco -american :o)

[@ramg2112]

If a french chef creates a recipe while he's on planet Mars, is it french food or alien food?

[@wastrelway3226]

@@ramg2112 Are you are a tree falling in the forest? Because I can't hear you.

[@marcuscicero9587]

always heard of vichyssoise, appears to be an easy recipe, and definitely a summertime thing, thanks

[@shobhnapathak3406]

Could you kindly share what herbs you use for bouquet Garni and is it same in all the recipes please? Love your demonstrations and recipes. Thank You Chef.

[@Marcel_Audubon]

I used to live in rue Parmentier in Neuilly and that's where his potato patch was 😆

[@ChuckMarteau]

Since no one was interested in trying potatoes due to mistrust, Parmentier had the idea of putting two guards in front of the patch, which immediately drew the attention of people, and thieves... the rest is History.😆

[@oldfrend]

@@ChuckMarteau haha i guess nothing makes people want a thing more than telling them they can't have it XD

[@COOKINGFROMTHELOFT]

okay, now THAT is going on my list of things to do! Thanks Stefane!

[@GUBB1975]

thank you so much for going through this. I have been following you for some time now but first time commenting. I was wondering what wine would you serve with this soup? I am wondering if it would go well with something like sancerre or a rhone white that has more body and less acidity. Any insight is welcome merci!

[@FrenchCookingAcademy]

done a quck seearch on my french sites and here the results to serve with a vichyssoise Bourgogne Aligoté Blanc. Un Bouzeron Blanc. Un Côtes de Millau Blanc. Un Côtes du Rhône Blanc. Un Saint Chinian Blanc. Un Anjou - Villages Rouge. Un Côtes du Forez Rouge.

[@hlynnkeith9334]

@@FrenchCookingAcademy Pinot noir?

[@GUBB1975]

Aligote would be perfect. merci!

[@sahlstr]

Definitely will try this recipe! My daughter loves this soup (served hot though, and with chicken stock instead of plain water) - however I have one question, what is in the bouquet garni? Thyme, parsley, ..?

[@debradowling800]

Usually thyme, bay, parsley. Use the green part of the leek to wrap it together.

[@nyxdoc2801]

We love you here in Iran 🇮🇷

[@jlem8968]

Love it, do you know of any other cold soup recipes?

[@aakaasaa]

Merci Beaucoup Monsieur. Is the whipped cream sweet? I am not sure how sweetened cream will laste on top of a salty soup. Would sour cream not taste better? Kindly explain, thank you. .

[@desireedoan9267]

And as always excellent

[@MOOSEDOWNUNDER]

The French may have made the spud tasty but Sir Francis Drake made it popular when he returned from Peru. You are welcome my Froggy friends and co. Lovely recipe as always mucker. Cracked it.

[@leahpersia8732]

Hi, could I substitute the creme with creme of tartar for a cremeir taste in the case for dairy intolerance..

[@nxnw66]

Thanks for the recipe, I just made it and am in the process of cooling it down and will eat it tomorrow. I noticed that when I passed the soup through my strainer there was about 120mLs or more of what looked like mashed potatoes. I tried to press as much of the liquid through as I could but was still left with this leftover blob of potato. Is this normal or is my strainer too fine? I noticed the soup was thinner than what you show on TV

[@mainlyfine]

What variety of spuds should we use? They looked like nicola in the vid but would a yellow potato like dutch cream also suit?

[@FrenchCookingAcademy]

any white starchy potatoes will work

[@ahtanumj]

I used yukon gold because they are so buttery.

[@matthewbbenton]

I can’t remember where I heard this (maybe Jacques Pépin told the story?), but supposedly the chef who first served vichyssoise in the United States at the Ritz was following his mother’s recipe. It just happened to be the way she made the soup when he was a kid. Apparently he was a great marketer, because he named it “vichyssoise” and everyone assumed it was a classic French soup!

[@FrenchCookingAcademy]

I am realizing more and more that a lot of known chef are great marketers :o)

[@Bluebelle51]

@@FrenchCookingAcademy the ones who aren't great marketers, no one ever hears of

[@cmsmous]

Thank you again. Can we use sweet potatoes instead. My wife doesn't like regular potatoes.

[@countMonteTristo]

Looks good. It's cold downunder, so I think I'll go Potage Parmentier

[@FrenchCookingAcademy]

yes good idea

[@kennethhowell7733]

Is there something else you can use other than Bouquet Garni?

[@reginaldmarselus4742]

10 out of 10

[@alekscains4862]

Vichysoisse is the term we use in Swedish for potato and leek soup, but we have other potato dishes named after Parmentier.

[@cookingwiththehaitiantwist]

Hi, thank you for sharing this recipe. I have a question, I have noticed that in all of the recipes, the bouquet garni is added at midpoint. Why is that? I would think that it would be more appropriate to add a bouquet garni a little earlier so that the flavour could be better imparted to the dish. Thank you for answering!

[@ussul6524]

Would that be wrong to use the water from boiling potatoes instead of fresh water?

[@allmysleepingcats1545]

May I ask was there anything special in your bouquet garni?

[@Chi_Leung]

Hi Chef, would you use chicken stock instead of water or would it be too rich?

[@FrenchCookingAcademy]

yes you can a lot of version of this soup actually uses stock

[@Chi_Leung]

French Cooking Academy ok thank you chef will post pic later. 😉

[@stogies3]

Can you use any kind of potatoes?

[@FrenchCookingAcademy]

starchy potatoes

[@alpinerose9181]

Potato came to Europa from Peru so it was not a food that Europeans knew until the conquistadors returned from the Americas. It was the French who combined the potato with cream and leeks to make it into a delicious meal.

[@Dreyno]

People in Paris were sceptical about potatoes. He put a watchman on his potato garden to make it look like they were valuable so people would steal them. Well, I read that somewhere.

[@petereggers7603]

That story was also told for King Frederick II. of Prussia, who was - just like Parmentier - an enabler of the cultivation of the potato in Europe. It turned out, that it was - in Frederick's case - only a legend and originated in the french history of Parmentier... simply adopted in Prussia.

[@maxmckee907]

Does hot bread go with cold soup. What type of bread? Is it weird to turn baguette length wise onto its side to make biased cuts for table bread?

[@maxmckee907]

When i mean biased cuts 45 degrees downward motion onto side of bread.

[@maxmckee907]

I found a recipe in a cookbook talking about folding whipped cream into whipped cream is that a french thing?

[@maxmckee907]

Parallel to the cutting board not 45 degrees cutting angle downward cutting in a odd horizontal fashion.

[@FinalDeity]

Hi Stéphane, you were very insistent that there be no colouration on the leeks and onions before introducing the liquids, is this purely for the aesthetic of light coloured, creamy result? Colour is just caramelization, at least in the onion family, right? So the result would be sweeter, but not as aesthetically pleasing?

[@rossypossy82]

Can you use 2% milk instead of whole?

[@BTsNemesis]

I wonder how they blended the soup back then. Was there some kind of machinery for that?

[@FrenchCookingAcademy]

ackward then you will have to use a drum sieve and elbow grease

[@wastrelway3226]

+1 for "elbow grease"! "Drum sieve" is what Escoffier called a "tammy." And then you have to whisk the result vigorously, too, I suppose.

[@ellesinky8667]

@@wastrelway3226 Wastrel , it is written "tamis" (but indeed pronunced like tammy); it is the same word we use in French for when gold diggers sieve through sand and sludge to find gold using a tamis.

[@wastrelway3226]

@@ellesinky8667 Ah, thank you. My translation of Escoffier spells it "tammy."

[@debradowling800]

Use a food mill, then pass it through the strainer.

[@BonusFry]

Cool & 안녕하세요!!! I was kinda sayin. Who else is hangry while viewing this vid! 😎😄

[@jlem8968]

What kind of potato did you use?

[@FrenchCookingAcademy]

starchy white potatoes

[@Donaldopato]

I know classic soups, but never used a bouquet garni. Can’t access the written recipe. What is in the garni, other than the leek tops? Merci!

[@glenn9683]

I love leek and potato soup but I couldn't imagine eating it cold

[@secretpearl_abaya_hijabslo3240]

If you see this comment. Stay home stay safe may god bless apl of us and take us to right path😌

[@FrenchCookingAcademy]

thanks

[@Blaas123]

The cold version came from the hotel Ritz-Carlton yes. And the chef was from Vichy. Ergo Vichyssoise.

[@heatherlinton5057]

I can only imagine how superb that is. I make my soup almost identical except using a few cloves of garlic and use a very plain vegetable broth ~ must say though cold soups do not entice me. Thank you for sharing your recipe Stephan 👍🇿🇦

[@carolynmarlin5530]

try this

[@sylviaklages6871]

Would it be a faux pas to make this soup with chicken stock instead of water?

[@FrenchCookingAcademy]

no some version of the vichyssoise use chicken broth actually

[@jaredsamples6969]

First time I've heard of this soup was in "Batman Returns"

[@ImBatman365]

I just made it tonight 😂

[@FelipeBoooL]

Should Crème Vichyssoise be served as a starter in a four course meal or is it a dish itself?

[@pio4362]

To be fair, the potato was looked down upon by virtually every European nation when it first arrived. It was food for pigs originally in Spain.

[@hlynnkeith9334]

Creme fraiche vice whipped cream?

[@onemercilessming1342]

Stephane--I used to own a copy of the Alice B. Toklas Cookbook (the life partner of writer Gertrude Stein), which I can't seem to find any more (it's available on the secondary market). They lived in France for a number of years . In that cookbook, there was a recipe for quenelles, poached, which were, supposedly, served at baptisms. What do you know of this dish and do you have a recipe for them? I have seen you and other chefs create quenelle shapes of ice cream and whipped cream, but this recipe was supposed to be a side dish. Merci beaucoup, monsieur!

[@FrenchCookingAcademy]

Quenelle is what is commonly know today as dumpling as in fish dumpling. but in fact you can make quenelle in dozen of ways. the base of the preparation if called the panade similar to the base of a choux pastry. once you have that you add all all sorts of thing from pureed vegetables, meat and fish so it is hard to tell what quenelle they are, unless you have the exact name of the recipe ( appellation of the dish). what was the name of that cook book?

[@FrenchCookingAcademy]

I found this app.ckbk.com/recipe/alic95361c01s001r002/quenelles

[@onemercilessming1342]

@@FrenchCookingAcademy--The Alice B. Toklas Cookbook. She was the life partner of the writer Gertrude Stein. They lived in France most of their lives (and during WW II as well). I haven't seen it in any of my local second-hand bookstores, which is a bit surprising for the Redlands, CA area. I'll keep looking, though. Thank you for the quick response.

[@onemercilessming1342]

@@FrenchCookingAcademy--Merci beaucoup.

[@David-we3sb]

So this is a cold version of your potato and leek soup video?

[@saksma22]

An addition to the Parmentier story..to help convince the wary Parisians to try them, he planted a small plot with potatoes, put a fence around it, and posted soldiers in the daytime. The soldiers left at night and people, thinking there must be something valuable there, stole them and discovered how safe and good to eat they are. Of course, this maybe apocryphal.

[@turdferguson74]

Were there differences in regional French cooking...like say, Normandy?

[@FrenchCookingAcademy]

yes every region have got their own ways of making recipes plus their own specialties

[@ComblessMan]

I have a question, back in the day, how did they puree a potato soup?

[@FrenchCookingAcademy]

using a drum sieve ( tamis in french)

[@ComblessMan]

@@FrenchCookingAcademy Thank you.

[@jmbkpo]

Is this the same soup you made years ago, with different ingredients, or a complete different meal?

[@FrenchCookingAcademy]

slighly different here with extra ingredients and served cold

[@johndonohoe3778]

Diat’s mother was from Vichy, so he named it after the town. That’s the rumor.

[@Lepewhi]

That's what I heard too.

[@FFFFindoor]

I made this recipe a few years ago because of that scene in Batman Returns where Alfred serves him vichyssoise cold.

[@qwertyqwerty950]

Great reference. Recommend the dish?