BUTTERED CORN SOUP AMUSE-BOUCHE

Buttered Corn Soup Amuse-Bouche image

Provided by Melissa Clark

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 9

Ingredients

2 large ears corn, kernels scraped (about 5 cups)
1 1/2 tablespoons sugar
2 1/2 teaspoons kosher salt, plus a pinch
1/2 lemon grass stalk, outer leaves removed, cut in pieces 1/2 inch thick
1/2 green Thai chili pepper, stem removed
1/2 teaspoon canola oil
1 tablespoon popcorn kernels
6 tablespoons unsalted butter, cut into 1/2-inch cubes
1/3 cup heavy cream

Steps:

In a pan, bring 2 cups water, the corn, the sugar and 1 teaspoon salt to a simmer. Cook 30 seconds. Remove from heat, and add lemon grass and chili; cover, and let steep 5 minutes. Purée mixture in a blender until smooth, and pass soup through a fine sieve.
To make popcorn salt, heat oil in a small saucepan. Add popcorn, cover and cook over medium-low heat until popped, 3 to 5 minutes. Spread popcorn out on a plate, and let cool. Finely blend popcorn with 1 1/2 teaspoons salt in a coffee or spice grinder. Pour into a saucer.
Just before serving, make foam: in a small saucepan over medium heat, whisk together butter and cream until mixture comes to a boil. Remove from heat, add pinch of salt and blend with an immersion blender until foamy (or use a soda siphon if you have one).
To serve, dip rims of espresso cups in water, then in popcorn salt. Pour soup into cups, and top with a dollop of butter foam. Serve immediately.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 5 grams, Sodium 184 milligrams, Sugar 6 grams, TransFat 0 grams