<djs0302@aol.com> wrote in message
news:1186444522.893177.98120@m37g2000prh.googlegroups.com...
> There is this one chef I work with who swears up and down that
> vichyssoise is a fish stew. Everyone else, including myself, says
> it's a potato and leek soup served cold. I suggested he might be
> thinking of bouillbaisse but he swears that vichyssoise is a fish
> stew, at least to a French person it is. Has anyone ever heard of
> vichyssoise being refered to anything other than cold potato soup? I
> saw one recipe that had crab meat in it but the crab meat was simply
> an addition and not part of the basic recipe. I cannot find any
> reference on the internet that says vichyssoise can be a fish stew.
>

There may be debates as to is origin, some say it was server on the Titanic
others say it was invented by a chef at the Ritz-Carlton NYC in 1950.
Regardless, nobody has ever argued about the ingredients. None of which
include fish. "Chef's" these days - I tell ya. It's a wonder they can
even attempt the title half the time.

Paul