> wrote in message
ups.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.
>

I think that chef fellow was trying to dress up chowder's humble (and
delicious) origins with a fancy frencified name.
I like both.
Edrena