Definitions

from The American Heritage® Dictionary of the English Language, 4th Edition

  • n. A thick creamy potato soup flavored with leeks and onions, usually served cold.

from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. a thick, creamy soup made from potato, leeks and onions; normally served cold

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • n. a creamy potato soup flavored with leeks and onions; usually served cold

Etymologies

French, from feminine of vichyssois, of Vichy.
(American Heritage® Dictionary of the English Language, Fourth Edition)
French (Wiktionary)

Examples

  • A minor gripe, admittedly, but I've noticed, too, that the menu in any Italian full-service restaurant always spells the word 'vichyssoise' correctly.

    Lazz Loads: The Short Magnums

  • Choose bistro staples such as vichyssoise, steak frites and croque-monsieur; Blue Door greatest hits including taro root mousse ravioli and '' crabavocat '' salad (blue crab and guacamole) plus gussied-up munchies such as Kobe beef sliders with crispy pancetta and a hot-pressed duck confit medianoche.

    HotelChatter -

  • Start with vichyssoise, quiche lorraine or corn salad with palm heart, pineapple and black olives all $9 before moving on to dessert of éclairs or tarts.

    Tea Time in the Village

  • A chilled vichyssoise is always a potential triumph under virtually any conditions.

    Rev. Malcolm Boyd: Food For The Soul

  • Asparagus Vichyssoise Asparagus gives this vichyssoise a bright green color.

    Chilled Summer Soups

  • Asparagus gives this vichyssoise a bright green color—but if you can't find good asparagus, watercress proves a peppery substitution, carrots a sweeter one.

    Chilled Summer Soups

  • Options change daily but can include the creamy cold vichyssoise for a first course, seafood linguini for a main and crème caramel for dessert.

    French Humor Without Jerry Lewis

  • My tomato soup was not supposed to be vichyssoise but the altitude and the minus 18 degree temperature made it seem as if I'd ask for it on the rocks.

    Michael Conniff: Con Games: Willie Brown's Race to Eat in Aspen

  • The Modern offers two very different experiences: the hopping, hangar-size Bar Room and the far more intimate, fine-cuisine Dining Room, where surprises are in store both high (a spoon-size sphere of vichyssoise) and low (porcini-and-rosemary-enhanced popcorn).

    Fact And Comment

  • At this point you may be wondering why a school system would hire a speech therapist with an accent thick as vichyssoise.

    Knowing Jesse

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Comments

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  • I don't want you to cite it either, bilby.

    December 17, 2007

  • At least he didn't specify minestrone or wonton soup.

    December 17, 2007

  • Used as a euphemism for ejaculate in a snigger-snigger passage from one of Clive James' books. I really don't want to cite it :-/

    December 17, 2007

  • mmm... :)

    August 30, 2007

  • Guybrush Threepwood
         Hey... Ah... How's the stew tonight?

    Bartender
         Stew?
         How gauche!
         We only serve gourmet chilled soups here.
         In fact, our new cook has been working all day on a very special vichyssoise.
         Let me go see how he's doing.
    (Bartender EXITS into the kitchen, but can be heard through the door.)
         How's the vichyssoise, Bernard?

    Cook
         Excellent, sir. Won't you have a taste?

    Bartender
         I think I will...
         OH MY GOD!!!
         What kind of demented recipe book are you using?!?

    Guybrush Threepwood
         Hee, hee hee!

    Bartender
         You're fired!

    Cook
         But sir!

    Bartender
         Out!
         Get out of my sight!
    (Cook ENTERS from the kitchen with dripping hands, runs through the dining room, and EXITS)
         This is the most disgusting, filthy mess I've ever seen in my life!
         Look at all the hair!
         And what's this stuff!
         How am I ever going to get rid of this junk?
    (Bartender ENTERS carrying a bowl and sets it before Guybrush.)
         Well, here's your soup.

    Guybrush Threepwood
         Uh...
         ...I'm really not that hungry anymore.

    February 19, 2007

  • In the 2000 book "Kitchen Confidential" by chef Anthony Bourdain, he tells a tale of his first transatlantic voyage on the Queen Mary at the age of 9, when he first discovered this "delightfully cool, tasty liquid". And from there on, vichyssoise is referred to as the catalyst of his lifelong passion for food.

    February 19, 2007