Vichyssoise
Photo: Amina Malik / Contributor
Vichyssoise, the elegant chilled potato and leek soup, was actually created in the early 20th century by a French chef working at a New York City hotel. Inspired by a soup his mother made during warm weather, he transformed the humble combination of potatoes and leeks into a classic.
With fresh local potatoes in abundance, I like to make my own version, infused with fragrant spices. Ginger and cloves add remarkable depth, while cumin, garlic and black pepper create a warming complexity that lingers even when the soup is served cold.
For the best silky texture, choose waxy potatoes rather than starchy ones. Yukon Gold or red potatoes hold their shape during cooking and blend into a smooth, creamy soup.