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Summer Seduction: Cream of Artichoke Heart Soup

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This is simply one of the great soups in the culinary world and leave it to the great Chef's of Brazil to use both cheese and cornmeal as a natural thickener. Though this soup is considered to be a "cream" style soup, it has only a fraction of the calories and fat of the typical "cream" style soups you might be used to.

One of the great things about this soup is that you can use frozen artichoke hearts and not lose any of the flavor of the soup (and of course it saves you a lot of preparation time). You can, if you so choose, substitute cream for the milk but I wouldn't really recommend doing so as the richness of the cream will overpower the taste of the artichoke hearts.

Ingredients needed to make Cream of Artichoke Heart Soup (serves 4):

  • 6 cups chicken stock
  • 12 artichoke 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.

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."



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