be used. Another important variant is the liquid in which the vegetables are simmered: rather than Diat's light cream and milk, chicken stock is specified in recipes by Simone Beck, Louisette Bertholle and Julia Child, in their Mastering the Art of French Cooking (1961), Craig Claiborne (1969), and Anne Willan (1994). Some recipes omit the onion, or add celery or dry white wine. Variants Alan Davidson comments in The Oxford Companion to Food that vichyssoise is so well established that it is sometimes used as a generic term. He gives the example of "a vichyssoise of parsnip and runner beans"; and other published variations include apple vichyssoise, carrot vichyssoise, cucumber vichyssoise, lemon grass vichyssoise, and watercress vichyssoise (using vegetable stock). A completely vegan version dubbed "veggiesoise", using plant-based substitutes for chicken stock and cream, was published in 2005. Notes, references and sources Notes References Sources See also List of French soups and stews List of soups List of vegetable dishes 1971 Bon Vivant botulism case, which involved tinned vichyssoise soup External links Traditional recipe for Vichyssoise soup Cold soups French soups Occitan cuisine Potato dishes Leek dishes