POPCORN SOUP

Popcorn Soup image

Provided by Amanda Hesser

Categories project, appetizer, side dish

Time 2h30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

6 tablespoons butter
1 small onion, peeled and chopped
3 stalks celery, chopped
1 bay leaf
3 cups unpopped white popcorn
8 cups low-sodium chicken stock
2 cups heavy cream
1 cup whole milk
Salt and white pepper

Steps:

In a large pot, melt 1 tablespoon butter over medium-low heat. Add onion, and sauté until translucent. Add celery, and continue cooking until celery is just soft on edges. Add bay leaf, popcorn and chicken stock. Cover, and reduce heat to low. Simmer until popcorn is very tender, 1 1/2 to 2 hours.
Discard bay leaf. Place a fine sieve over a clean pot. Working in batches, use a blender to purée mixture as finely as possible. Transfer each batch to sieve, and press out as much liquid as possible; discard pressed purée remaining in the sieve.
Place pot of sieved broth over medium-high heat. Add heavy cream and milk. Cut 5 tablespoons butter into pieces, and whisk in one piece at a time. Season to taste with salt and pepper. Serve hot.

Nutrition Facts : @context http, Calories 480, UnsaturatedFat 16 grams, Carbohydrate 12 grams, Fat 45 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 27 grams, Sodium 1139 milligrams, Sugar 5 grams, TransFat 0 grams