Popcorn Soup Recipes

PUMPKIN-POPCORN SOUP

Steps:

• In a medium saucepan, melt the butter over medium heat. Add the leeks and cook until wilted, about 5 minutes. Add the garlic, ginger and curry powder and cook, stirring, until fragrant, about 1 minute. Add 2 cups of the popcorn and toss to coat in the butter.
• Add the stock, pumpkin and heavy cream. Bring to a simmer. Cook until the leeks are very tender, the popcorn has dissolved away from the kernels and the kernels are softened, about 15 minutes.
• Puree the soup with a hand blender or in batches in a countertop blender. Stir in the lime juice and taste for seasoning, adding a little salt if necessary. Thin with up to 1/2 cup water, if desired. Serve in individual bowls with the remaining popcorn as a garnish.

POPCORN SOUP

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.

CREAMY CORN SOUP

Steps:

• In a large pot over medium heat, combine the onion, garlic, parsley and butter or margarine. Saute for about 5 minutes, or until onions are tender.
• Add the flour, stirring well, to make a pasty mixture. Whisk in the milk and the broth. Add the corn and the cream cheese and allow to heat through. Add the garlic salt, black pepper and cayenne pepper to taste. Stir together and serve.

POPCORN SOUP (CORN CHOWDER)

Steps:

• Saute onion in butter with parsley flakes until onion is tender, about 8 minutes.
• Sprinkle flour over mixture and stir (will be lumpy). Slowly stir in the half and half until smooth and creamy. Add corn and cook until slightly thickened, about 5 minutes.
• Add salt and pepper to taste. To serve, ladle into bowls and garnish with popped corn.

CHEF JOHN'S JUST CORN SOUP

Steps:

• After cutting corn from kernels, scrape the cob using the dull side of the knife to collect the sweet milky liquid at the base of the kernels. Toss corn kernels to separate them and make sure no corn silk remains.
• Place half of the the kernels in a saucepan and half in the bowl of a blender. Add cold water to the blender. Blend on highest setting until completely smooth, 1 or 2 minutes. Pour mixture into saucepan containing the rest of the corn. Place pot on medium-high heat and bring to a simmer. Season with salt and cayenne pepper. When mixture begins to simmer, stir and reduce heat to medium-low.
• Continue to simmer about 30 minutes, stirring occasionally. Reduce heat to lowest setting and add butter. Using an immersion blender, mix soup in several pulses until butter emulsifies into the soup and mixture comes together and looks creamy, about 30 seconds.