"vi-shē-ˈswäz"

Vichyssoise is a thick soup made of pureed leeks, onions, potatoes, cream, and chicken stock.  It's traditionally served cold, but it can also be eaten hot.  It’s not the most delicious soup you will ever make, but it's fun because it plays dress up, or dress down, and how many other foods are so versatile & feminine?  Some credit a chef at the Ritz Carleton in NYC with creating it, based on memories from his childhood growing up near Vichy, France.  Others think Julia Child was the inspiration for American kitchens to try it out.  Btw, it's on page 39 of her cookbook, Mastering the Art of French Cooking if you would like a look.  

  

Allbritton Wedding Vichysoisse
Chef Malinda Hankins
Photo by Ard Louis

To me, it's the ultimate "event" soup because it's a cinch to make and it's fun for your guest to say out loud.  It sets lots of kinds of moods.   At my wedding, vichyssoise was served as the second course, warm, in a simple glass & topped with a light basil oil & inky black & red/pink caviar... it was a bowl of heaven . 

Rachael's Wedding Shower July 15, 2010

At my sister's wedding shower, (which was outside on a hot summer day), we served it cold (with ice cubes!), in gorgeous blue & clear glasses, garnished with little pieces of watercress.  The glasses were set up on a tray that was covered with fresh white linens and dotted with key limes.  It was one of my favorites things served, not because it was the yummiest -- but because it was "just so".  Just so perf.  Just so pretty.  Just so Rachael.   "Just so".