National Vichyssoise Day
annually on November 18th
Despite being named for a French town, vichyssoise ("vee-shee-swahzz")—a thick soup made of potatoes, pureed leeks, onions, cream, and chicken stock, that is usually served cold, but sometimes is served hot—was likely created in the United States. The dominant story about its origin says that French chef Louis Diat, who had grown up in Vichy, France, created it in 1917 while working at the Ritz-Carlton in New York City. He based it off of other French soups made with potatoes and pureed leeks called Potage Parmentier or Potage à la Parmentier. According to his account, his mother and grandmother made such a soup when he was a child, and he and his brother ate it in the summer and cooled it off by pouring cold milk into it. Years later, he decided to create something similar to it for his diners at the Ritz-Carlton, and vichyssoise was born. It is celebrated and enjoyed today on National Vichyssoise Day!
How to Observe National Vichyssoise Day
Celebrate by having some vichyssoise! Why not make your own? You could make Louis Diat's recipe, Julia Child's recipe, Anthony Bourdain's recipe, or one of many other recipes. If you don't feel like cooking, you could have some at a restaurant.