Artichoke Vichyssoise

Ingredients

• 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

Preparation

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