Artichoke Vichyssoise

Name: Artichoke Vichyssoise
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 340 grams baking potato, peeled and cubed (about; 3 Tbsps coarsely chopped fresh chives; 255 grams package frozen artichoke hearts; 8 larges green onions, trimmed and thinly sliced; 355 milliliters half-and-half, divided; 340 grams marinated artichoke hearts, drained and liquid reserved, if desired; 355 milliliters milk; 0 teaspoons freshly ground pepper; 1 teaspoons salt; 473 milliliters vegetable broth

Artichoke Vichyssoise might be a good recipe to expand your side dish repertoire. This recipe serves 6. One portion of this dish contains about 6g of protein, 18g of fat, and a total of 279 calories. A mixture of artichoke hearts, half-and-half, milk, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

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.

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Marinated Artichoke Hearts

Half And Half

Equipment you will use

Food Processor

Transfer each batch to a large nonreactive pitcher.

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.

Ingredients you will need

Artichoke