Yield
Makes 6 servings

I've always been partial to vichyssoise, that classic cold potato soup created by New York Ritz-Carlton chef Louis Diat in the summer of 1917. I also adore globe artichokes, so I thought, "Why not combine the two in an easy summer soup?" Frozen artichokes shorten prep time, and marinated artichoke hearts boost the flavor. Prep: 10 minutes; Cook: 40 minutes; Chill: 2 hours.

How to Make It

Step 1

Bring first 4 ingredients to a boil in a large nonreactive saucepan over high heat. Reduce heat, cover, and simmer 40 to 45 minutes or until tender.

Step 2

Puree until smooth in 2 batches in a food processor, adding 1/4 cup half-and-half and half the marinated artichoke hearts to each batch. Transfer each batch to a large nonreactive pitcher.

Step 3

Stir in remaining 1 cup half-and-half, milk, salt, and pepper. For extra tartness, if desired, stir in 1 to 2 tablespoons reserved artichoke liquid. Cover and chill at least 2 hours before serving.

Step 4

Whisk well, ladle into chilled soup bowls, and sprinkle with chopped chives.

A Love Affair with Southern Cooking

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