Another attempt on the savory menu during the Bake-a-thon was Artichoke Soup (though technically ours would be better described as Spinach-Artichoke Soup but who is really paying attention here?
Anyway… from the website Examiner.com we have:
6 cups chicken stock
12 articoke hearts, chopped
1 white onion, chopped
1 tsp. salt
2 cups milk
6 Tbs. yellow cornmeal
2 Tbs. butter
1/2 cup grated Parmesan cheese
2 Tbs. cilantro
1: In a medium saucepan over medium heat combine the chicken stock, artichoke hearts, onion and salt and bring to a boil. Reduce the heat to a simmer and cook 30 minutes.
2: In a medium bowl whisk together the milk and yellow cornmeal. Whisk this mixture into the soup until it is smooth.
3: Add the remaining ingredients into the soup and cook 5 minutes before serving.