Creamy and unexpectedly chilled, watercress vichyssoise makes a cool first course for the last hot days of summer—or paired with a crusty bread, a satisfying light lunch. Recipe below.
It’s happened again! Summer is almost gone, and we’ve hardly gotten around to making any cold soups. Marion did make her refreshing gazpacho once—oh, and her sweet potato vichyssoise, always a hit, but usually reserved for Thanksgiving. But there were none of Marion’s delicious attempts at recreating the cold cucumber bisque we used to get at Café Balaban in St. Louis—she never matches our fading memories of it [it’s been years since we’ve had it or they’ve even served it—we recently learned, in fact, that Balaban’s has closed], but she always creates something summery and fresh. So when I saw a simple, authentic sounding recipe for vichyssoise over at Katie’s Thyme for Cooking, I had to give it a try.
One reason the idea of vichyssoise appealed to me, I have to admit, was the opening of Anthony Bourdain’s highly entertaining book Kitchen Confidential: Adventures in the Culinary Underbelly
My first indication that food was something other than a substance one stuffed in one’s face when hungry—like filling up at a gas station—came after fourth grade in elementary school. It was on a family vacation to Europe, on the Queen Mary, in the cabin-class dining room. There’s a picture somewhere: my mother in her Jackie O sunglasses, my younger brother and I in our painfully cute cruisewear, boarding the big Cunard ocean liner, all of us excited about our first transatlantic voyage, our first trip to my father’s ancestral homeland, France.
It was the soup.
It was cold.
As Bourdain explains, it was something of a discovery for someone whose entire experience with soup to this point had consisted of Campbell’s. Here’s how he describes that first taste of vichyssoise:
I remember everything about the experience: the way our waiter ladled it from a silver tureen into my bowl; the crunch of tiny chopped chives he spooned on as a garnish; the rich, creamy taste of leek and potato; the pleasurable shock, the surprise that it was cold.
Bourdain realizes that vichyssoise has become an old warhorse of a menu selection, but says the very name “still has a magical ring to it.” Good enough for me. I had to make some.
But first, I did a little reading. Turns out this most French-sounding soup was created in New York in 1917. By a Frenchman, though—Louis Diat, head chef at the Ritz-Carlton Hotel. He based it on a warm potato and leek soup, a classic French soup that he made from a recipe his mother had given him. Julia Child’s version of this traditional Potage Parmentier in Mastering the Art of French Cooking
One variation on this basic soup includes watercress. The slightly peppery crisp taste of this herb sounded like it would the perfect addition to this creamy, cold soup. Continue reading “Moving day, chilled soup, cool borrowed memory”
