Serving Size: 6
Preparation Time: 0:30
*Important Note: Use a mealy or mature potato, not a new potato for this soup. New potatoes don't break down as easily as Idahos and we want the potato starch to thicken the soup. It would be pointless to add flour, yet Escoffier does add slices of dinner rolls to his preparation. If you want it thicker, some instant potato can do the trick. Just make sure it gets some cooking time.
Notes: Escoffier notes, "Vichysoisse, now called Crema Galloise......" Apparently at the time of writing (copyright 1941) Vichy was out of favor with patriotic Frenchmen.This soup can be served chilled, with more cream, but you will want to re-season it. Do you note a similarity to the previous Cream of Cauliflower with Peas? You should.
©1996, Steve K. Holzinger. All rights reserved.
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