Vichyssoise

[Holly Moore]

Any Philadelphia recommends for a grand and reliable Vichyssoise? Ideally one on the thinner side and from an establishment where one feels comfortable in jeans. The other day I picked a quart from one of the gourmet takeout places but it had the consistancy of apple sauce. Looking for a more traditional version of the classic.

Neat link, by the way. Turns out that Vichyssoise was created in New York City, not France - though the chef had a french heritage.

[KatieLoeb]

Any Philadelphia recommends for a grand and reliable Vichyssoise?  Ideally one on the thinner side and from an establishment where one feels comfortable in jeans.  The other day I picked a quart from one of the gourmet takeout places but it had the consistancy of apple sauce.  Looking for a more traditional version of the classic.

Neat link, by the way.  Turns out that Vichyssoise was created in New York City, not France - though the chef had a french heritage.

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I'd check the usual suspects like Brasserie Perrier or Le Bar Lyonnaise. I'm not sure who else might do vichyssoise. Not sure if jeans are in the dress code at Le Bar Lyonnaise, but I've certainly seen enough folks wearing them at Brasserie.

How about that soup stand at the Bellevue food court? Their soups are delicious and they might be doing some chilled soups now that it's hot weather.

Any of the BYO places have vichyssoise? Matyson might be a good bet. Or perhaps one of the chefs that are lurking might get a menu idea from this thread and let us know where to come find it.

[jelly]

The last two times I've been to Pif, they've had wonderful vichysoisse.

[Artichoke]

Any Philadelphia recommends for a grand and reliable Vichyssoise?  Ideally one on the thinner side and from an establishment where one feels comfortable in jeans.  The other day I picked a quart from one of the gourmet takeout places but it had the consistancy of apple sauce.  Looking for a more traditional version of the classic.

Neat link, by the way.  Turns out that Vichyssoise was created in New York City, not France - though the chef had a french heritage.

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The current issue of Saveur has a nice article about Vichyssoise and its New York origins, written by Todd Coleman.

[urbanfabric]

Had a wonderful corn vichyssoise with warm foie gras at Marigold last night. It was incredible smooth and delicious. Maybe corn's not exactly what you're looking for, but it's really tasty.

We went for the Ucity "dining days" and it was an amazing meal for $30/3 courses.

My SO wore jeans, many folks were dressed fairly casually/summer-y because of the heat.

[bigbear]

When I get to wanting some cold potato-leek soup, I can usually find a fix in my local supermarket. You can't beat the convenience of sticking a box in a refrigerator.

Imagine Organic Potato Leek Soup

[orion]

Vichyssoise was a special at Audrey Claire last night. I pass by them every day and specials tend to stay a while, so it's more likely than not that it's still there today.