Only a note concerning the background and purposes of this fundamental recipe. Many people believe the chef who invented vichyssoise was French, employed in America his name was Louis Diat, working in the Ritz-Carlton in New york city. He based the recipe on his mother's leek and potato soup, that is a classic French classic hot winter soup. His innovation is attempting it as being a chilly summer time soup. So, individuals who've (sensibly) sampled it hot and located just how it's, are simply finding a vintage French soup. You will find, it may be bland, and that's why in france they frequently use herbs when creating it. Note around the bay leaf, I graded this recipe lower since it is always essential to remove bay leaves before blending or serving and also the recipe doesn't point out that. They are able to really be harmful. The only real bay that may be left was the powdered version (which doesn't last as lengthy). My other objection would be that the recipe must state that leeks have to be cleaned carefully to leave any sand. It ought to also say white-colored part only the most easily functional part.
