Popcorn Soup
- Total Time
- 2 hours 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6tablespoons butter
- 1small onion, peeled and chopped
- 3stalks celery, chopped
- 1bay leaf
- 3cups unpopped white popcorn
- 8cups low-sodium chicken stock
- 2cups heavy cream
- 1cup whole milk
- Salt and white pepper
Nutritional analysis per serving (6 servings)
475 calories; 45 grams fat; 27 grams saturated fat; 1 gram trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 11 grams protein; 1139 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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, 1½ to 2 hours.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
There’s a vague buttered popcorn taste going on here, though the cream aspect is, obviously, very strong. I struggled with the directions since dried corn is pretty infamous for being difficult to break down. I opted to pour the simmered mixture through a sieve and press out as much liquid as possible, which seemed to work well enough since the kernels wouldn’t really break up even when I put the pressed mixture into the blender.
Made as directed, and . . . huh? Inexplicable. I sampled a kernel after 1 hour, and it was rock-solid; after 1.5, 2, 3, FOUR HOURS, and by then the kernels were sort of, maybe "tender," I guess, because FOUR HOURS in simmering broth. So I pureed them - or, rather, TRIED to pureee them, because the kernels stayed . . . kernels. And what resulted was unpopped popcorn kernels that stayed kernels, having soaked up some broth. I laughed. What else could I do? This "recipe" is simply bizarre.
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