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Posts Tagged ‘Vichyssoise’

The Not-So-French Soup

Vichyssoise Soup - Source BBC

So yesterday evening I was mulling over what to cook for supper. Was so stumped for ideas on what to make for dinner, I thought to myself, well atleast I am sure that it has to be something light and easy to make. After the heavy brunch at Saffron, I didn’t think I could handle another round of heavy duty food again.

Then I suddenly remembered reading the recipe for Vichyssoise in my sister’s blog -“http://dibribac.wordpress.com/2010/03/28/voila-im-in-french-soup/” and I thought -“Now thats an idea. I have always wanted to experiment with french cuisine and what better time to start than the present”.

I quickly scanned through the link and I felt so excited that I was finally about to foray into some french cooking. I dove head on with the preparation for the very French Vichyssoise soup.

Me being me, I have this compulsive habit of improvising and straying from the original recipe. Sauteed the onions in butter with a sprinkle of salt, and after it became a deep golden brown, I threw in a splash of South African white wine called Obikwa to add just a bit of oomph to the soup. And the aroma was simply gorgeous, and I went “hmmm”. And I thought food had a musical quality to it. Just to share one of the examples – one of my friends who had the good fortune of working in one of the coffee powerhouses once told me the sound of milk being frothed is very important in the preparation of coffee and influences the taste of the coffee.

Well, coming back to the wined up onions sizzling in the saucepan, I boiled the potatoes separately to save some time, and I checked to see if they were cooked enough and poured it into the saucepan with the onions. Thereafter I let it stew for a couple of minutes extra and took it off the stove so it can cool a bit before I pureed it. So after pureeing the potato onion mix, I added the milk and seasoned with salt, pepper and garnished it with chives fresh from my garden. And Voila, the soup was served. The creaminess of the potatoes and the sweet pungence of the onions and chives was just beautiful. But it definitely wasn’t light as I had wanted it to be.

Today, I was telling a colleague that I had tried Vichyssoise, he corrected me and said it was pronounced “Wish-E-Swah”, I disagreed and told him that it was pronounced “vee shee swahzz” like my sister had taught me.  And I came back home with that thought niggling on my mind. I googled the pronunciation and pulled out the correct pronunciation and I was happy to find that I was right. I went onto read some more information about the Vichyssoise  when I came across a bit in the article about the origin of the soup that caught my attention. Surprise suprise! And it said that -“very few people realise that Vichyssoise was invented not in Paris or Lyons or even in Vichy for that matter but was created in New York city at the beginning of the 20th century”. Vichyssoise, the French soup didn’t seem very french anymore.

But french or not, I loved every single drop of the Not-So-French Vichyssoise soup. You oughta try it!

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