|Lemongrass Cucumber and coriander vichyssoisse with cumin croutons|
(s. tipo de sopa cremosa feita com batata e alho-poró)
In summer. In the searing summertime heat nothing is more refreshing than a chilled soup. Leeks which have made this particular soup famous are not at their best at this time of year, so this alternative, in my mind, excels. Its made by using fresh lemongrass.It recalls the potato and leek soup of my childhood which again my mother used to make.I have fond memories of how, when English summers were summers, my older brother and I used to cool it off by pouring in cold milk, and how delicious it was. I resolved to make something of the sort for our summertime guests here at Casa Rosada.This classic cold soup also has it stories.According to Jean Vitaux and Benoît’s “Dictionnaire du Gastronome”, Vichyssoise was invented by Louis Diat in 1910 when the terrace of the Ritz Carlton Hotel in New York was opened. Its origin was probably a common French recipe that he used, adapted and served cold.So why is it that neither Escoffier in his 1921 “Guide Culinaire” nor even the 1939 edition of the Larousse mention it? And, what’s more, it isn’t mentioned in the 1962 “Dictionnaire de l’Académie des Gastronomes”. Maria Lucia Gomensoro, in her “Diccionário de Gastronomia”(“Small Dictionary of Gastronomy”, confirms 1910 as being the date of the invention of Vichyssoise, but does not know the name of the creator, who may have been an "immigrant French chef".Setting aside its jolly provenance here is my recipe....