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.
Well… needless to say I didn’t exactly followed this recipe to a tee the first time out of the gate. In fact after the first step I just started dumping everything into the saucepan and didn’t think twice. As a result the soup was more of a broth as opposed to a creamy substance.
Also, I decided to clear out my supply of spinach and just dumped what I had left into the saucepan during the first step. And instead of Parmesan, I ended up using Provolone.
But the biggest snafu was that I was originally going to make half of the batch instead of a full batch of the recipe… so I started out ok doing just half of the amount of chicken stock, artichoke hearts… and then my brain had a major lapse in concentration and as a result and ended up putting everything into the pot as is.
As a result the cornmeal didn’t mix in well, and things kind of spin out of control. Despite it all the broth at least tasted fantastic, probably could have used half the onion (ya think? I so stupid) and it would have helped if I had paid attention. Never the less… I think this is going to be something that I am going enjoy putting together again in a future endeavor. 🙂