Buttered Corn Soup Amuse-Bouche

Preparation

1. Step 1

   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.

2. Step 2

   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 1½ teaspoons salt in a coffee or spice grinder. Pour into a saucer.

3. Step 3

   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).

4. Step 4

   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.