About this recipe: This wonderful, smooth, cold soup can be garnished with a very few finely chopped chives or even a little curry powder. It originated in New York City at the Ritz-Carlton, by French chef Louis Diat, who named the soup after his local town.
So quick n easy, with little ingredients but has a really great taste....only problem is waiting for it to cool!! - 14 Jun 2009
Used different ingredients. This was a great starting point. (Recipes exist to get ideas, not to follow.) I like vichyssoise, but am always a bit disappointed in the blandness. I added a clove of garlic and half cup of finely chopped fresh herbs (parsley, lovage, oregano, majoram, savory, thyme, basil and a lot of chives). I garnished with more chives and fresh cracked pepper. - 24 Jul 2008
try using single cream instead of the double cream. Works very well and cuts out a lot of calories! - 24 Jul 2008