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Artichoke Vichyssoise

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.


  • 1 (9-ounce) package frozen artichoke hearts
  • 1 baking potato, peeled and cubed (about 12 ounces)
  • 8 large green onions, trimmed and thinly sliced
  • 2 cups vegetable broth
  • 1 1/2 cups half-and-half, divided
  • 1 (12-ounce) jar marinated artichoke hearts, drained and liquid reserved, if desired
  • 1 1/2 cups milk
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3 tablespoons coarsely chopped fresh chives

How to Make It

  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.

  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.

  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.

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

A Love Affair with Southern Cooking