Vichysoisse

At our lunch last Friday at Cote Brasserie with Gloria and Jack we had chilled Vichysoisse as a starter. It was delicious.

On this cold rainy day I made my own Vichysoisse, having learned it was made with leeks and potatoes. I have made leek and potato soup many times but today faithfully followed a recipe for the French variety. I added cream and a bit of basil as decoration. It was very tasty.

Vichysoisse as the name implies has its origin in Vichy, southern France, which is more well known as the French State headed by Petain during WW2.