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Summer is already starting to come to an end, but we finally have some hot and sunny days to take advantage of. Instead of reaching for the usual foods to cool down – cold desserts and drinks – I suggest trying a cold soup.
Cold soup is nutritious and very practical for dinner parties since it can be made in advance. Unfortunately, you still have to wait a few weeks before being able to make a nice Gazpacho with locally-grown tomatoes, since they are still ripening on the vines. However, you can take advantage of Quebec leeks and make a Vichyssoise.
A Vichyssoise is made up of leeks, potatoes and chives. It takes its name from the French city of Vichy, not far from where Chef Louis Diat – who created the soup – was born. Diat first proposed the dish in 1917 on the Ritz-Carlton New York hotel’s menu. The refreshing soup was an instant success with the hotel’s guests, turning it into an instant classic.
Originally published in the Journal de Montréal on August 22, 2009.