Two things… First of all, the name of this Classic Soup is pronounced ‘Vishee-SWAAZZ’. Many North Americans pronounce it ‘Vishee-SWAH’, as though omitting the final consonant were the truly refined and properly Frenchified pronunciation. It isn’t.
Secondly, thick soups of pureed leek and potato have been around forever, but the version created in the early 20th Century and named ‘Vichyssoise’ has traditionally been served cold, often at very formal meals. Personally, I like this type of soup served nicely chilled, but I also love it served piping hot with crusty bread. In French cuisine, a hot ‘Vichyssoise’ would more properly be called a ‘Potage a la Parmentier’.
Of course, you could always just call it ‘Leek and Potato Soup’
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