Vichyssoise
Vichyssoise is a classic French-American chilled soup traditionally made from pureed leeks, onions, potatoes, cream, and chicken stock. It is known for its smooth, velvety texture and is typically served cold as a refreshing starter, especially in warmer months. The dish is often attributed to French chef Louis Diat, who created it in the early 20th century at the Ritz-Carlton in New York.
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🍽️ Nutrition at a glance
This soup is relatively high in carbohydrates and fats due to its potato and cream base, while being low in protein. A typical serving provides a good amount of potassium and vitamin C from the vegetables, with roughly 200-300 calories per cup.
Nutrition breakdown
| Calories | 190 kcal |
| Protein | 3.5 g |
| Carbs | 22 g |
| Fat | 10 g |
| Fiber | 2.5 g |
| Sugar | 4 g |
| Sodium | 680 mg |
| Potassium | 450 mg |
| Vitamin A | 120 mcg RAE |
| Vitamin C | 12 mg |
| Vitamin K | 15 mcg |
| Folate | 45 mcg DFE |
| Calcium | 80 mg |
| Iron | 1.2 mg |
| Magnesium | 25 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Vichyssoise is unique for being one of the few traditional soups served cold, making it a versatile dish for both summer and winter menus. Nutritionally, it offers a comforting, creamy texture without relying on heavy meats, highlighting the subtle flavors of leeks and potatoes.
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AI estimate may be inaccurate · Terms