Artichoke Vichyssoise


  • 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


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

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