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.
Yes, this is a little heavy on the dairy (ok a LOT heavy on the dairy), but considering I was just working with what I had in my stores could you blame me?
Anyway I notice a friend of mine online posting a picture where she and her boyfriend had used the recipe and that was what my attention to the point that I wanted to make it myself (considering I had four cheese ravioli that was sitting in my freezer in forever!). So once the recipe was scanned an emailed it still took me a full month until I was able to find the time and the courage to whip up the recipe myself based on what I had on hand and come up with something that was closer… if not exact.
So below is the original ingredient list and directions as sent to me:
As always beyond the break I will explain how I have changed and adapted it and how it came out… unfortunately I do not have pictures at this time so care with me.