It was named for his hometown, Vichy, France, and was, of course, simply an elegant version of a popular French county potage made of leeks and potatoes.
In like manner, we've found that many of the lovely shellfish bisques, the creamy vegetable and chicken soups so beloved by the great chers, are equally good, or better, served cold.
Until bread was invented, the only kind of thick soup was a concoction of grains, or of plants and meat cooked in a pot.
Broth [Pot-au-feu], bouillion, and consomme entered here.
Classic French cuisine generated many of the soups we know today.
New England chowder, Spanish gazpacho, Russian borscht, Italian minestrone, French onion, Chinese won ton and Campbell's tomato..all variations on the same theme.
Soups were easily digested and were prescribed for invalids since ancient times.
They seem more delicate, and refresh in a quiet, serene sort of way." ---Serve it Cold!
: A Cookbook of Delcious Cold Dishes, June Crosby and Ruth Conrad Bateman [Gramercy Publishing Company: New York] 1968 (p.The Danes dote on chilled buttermilk soups, and all Scandinavians and Finns as well enjoy their cold fruit soups as a first course or dessert.Around the Mediterranean, the Greeks make a chilled lemon soup called Avgolemono that looks and tastes like chilled sunshine.Advances in science also permitted the adjustment of nutrients to fit specific dietary needs (low salt, high fiber, etc.)."Cereals, roasted to make them digestible and then ground and moistened or diluted with water to make a paste, either thick or thin, did not become gruel or porridge until people had the idea and means of cooking them.On this point as on many others, culinary art owes much to Careme...." ---The Complete Guide to the Art of Modern Cookery, A. And contrary to what you might think at first, just about as many are from cold lands as from the tropics or sun countries.