Name: Green Pea Vichyssoise
Yield: Serves 6 to 8
Ingredients: 3 tablespoons unsalted butter; 2 cups chopped leeks (white and pale green parts only) 1 garlic clove, chopped; 1 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces; 4 1/2 cups (or more) canned low-salt chicken broth; 1 10-ounce package frozen peas; 1 cup whipping cream; Additional whipping cream; Fresh chives

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Green Pea VichyssoiseRichard Eskite

Chef Louis Diat created this famous cold soup (without the peas, which are a nice addition) during his tenure at The Ritz-Carlton Hotel in New York. Diat named the soup after Vichy, the resort town near his boyhood home in France. Hot potato-leek soup had been popular with French chefs for centuries, but Diat-inspired by his own childhood habit of adding milk to hot soup to cool it of-served his version cold. Exactly when vichyssoise first appeared on the hotel menu is unclear, but British food writer Elizabeth David claimed that it debuted in 1917.

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