In celebration of the Summer Solstice which begins today, I made a batch of Vichyssoise. Summer is my favorite season – I love going to my local Farmer’s Market on Saturday where you find fruits and vegetables robust with flavor and shiny, amazing colors – so fresh! Summer brings sunshine to the Pacific Northwest (yes we do get sun) and on those really hot days I crave cold soup, in particular Vichyssoise or cold potato/leek soup. Vichyssoise was created by Louis Diat, chef at the Ritz-Carlton in NYC. In 1917 he recreated his mother’s potato and leek soup, and added cream to cool it down. He named it Crème Vichyssoise Glacee (chilled cream vichyssoise) after Vichy, a spa town nearby his hometown in France.