Romano Cheese And Popped Corn Soup Recipes

ROMANO CHEESE AND POPPED CORN SOUP

Steps:

• In a medium saucepan, cook bacon until crispy. Add butter and soften the onions and celery. Add the flour and let cook until homogeneous, pour slowly the wine and add gradually the chicken stock and milk.
• Cook at low heat until it's creamy and lightly thick. Add pecorino romano cheese 5 minutes before serving, and season with white pepper.
• Meanwhile, heat the oven to broil. Put the popped corn on a baking sheet with foil paper; spray with vegetable oil and sprinkle with the 1 cup of pecorino romano cheese, then grill until the cheese begin to melt and brown. Pour the soup in bowls and garnish with the popped corn.

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.

CORN, POTATO AND CHEESE SOUP

Steps:

• Melt butter in heavy-bottom pan over low heat.
• Add shallots and cook, stirring frequently, for 5 minutes or until softened.
• Add potatoes and cook, stirring for 2 minutes.
• Sprinkle in four and cook, stirring constantly, for 1 minute.
• Remove from heat and stir in the wine.
• Return to heat and stir in the milk.
• Bring to a boil, stirring constantly, then reduce heat to a simmer.
• Stir in corn, cheese, chopped sage, and cream and heat through gently until cheese has just melted.
• Ladle into bowls. Add croutons if desired and garnish with sage.

MICHAEL ROMANO'S SECRET-INGREDIENT SOUP

Steps:

• Heat the oil in a large saucepan over medium heat. Add the onion, carrot, leeks, garlic, salt, black pepper, and Aleppo pepper and cook, stirring, until the onion becomes translucent, 8 to 10 minutes. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until no longer pink, about 5 minutes.
• Drain off the excess fat, leaving about 2 tablespoons in the pan. Stir in the cornmeal. Add the stock, stirring, and bring to a boil, then reduce the heat and simmer, covered, for 30 minutes, stirring occasionally.
• Stir in the greens and cook for 15 minutes more, or until tender.
• Ladle into bowls and garnish with grated Parmigiano.