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Vichyssoise ( ; (:vi.ʃi.swaz)) is a thick soup made of puréed leeks, onions, potatoes, cream, and chicken stock. It is traditionally served cold but can be eaten hot.〔(Some like it hot )〕 ==Origin== The origins of Vichyssoise are a subject of debate among culinary historians; Julia Child calls it "an American invention",〔''Mastering the Art of French Cooking'', p. 39〕 whereas others observe that "the origin of the soup is questionable in whether it's genuinely French or an American creation".〔(Cooknkate.wordpress.com )〕 Louis Diat, a French chef at the Ritz-Carlton in New York City, is most often credited with its (re)invention.〔Kamp, David. ''The United States of Arugula'', New York: Broadway Books, 2006〕 In 1950, Diat told ''New Yorker'' magazine: The same article explains that the soup was first titled ''Crème Vichyssoise Glacée''. Then, after the restaurant's menu changed from French to English in 1930, ''Cream Vichyssoise Glacée''. Diat named it after Vichy, a town not far from his home town of Montmarault, France. Earlier, French chef Jules Gouffé created a recipe for a hot potato and leek soup, publishing a version in ''Royal Cookery'' (1869).〔(Thenibble.com )〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Vichyssoise」の詳細全文を読む スポンサード リンク
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