Buttered Corn Soup Amuse-Bouche

1. 1

   In a pan, bring 2 cups water, the corn, the sugar and 1 teaspoon salt to a simmer.

2. 2

   Cook 30 seconds.

3. 3

   Remove from heat, and add lemon grass and chili; cover, and let steep 5 minutes.

4. 4

   Puree mixture in a blender until smooth, and pass soup through a fine sieve.

5. 5

   To make popcorn salt, heat oil in a small saucepan.

6. 6

   Add popcorn, cover and cook over medium-low heat until popped, 3 to 5 minutes.

7. 7

   Spread popcorn out on a plate, and let cool.

8. 8

   Finely blend popcorn with 1 1/2 teaspoons salt in a coffee or spice grinder.

9. 9

   Pour into a saucer.

10. 10

    Just before serving, make foam: in a small saucepan over medium heat, whisk together butter and cream until mixture comes to a boil.

11. 11

    Remove from heat, add pinch of salt and blend with an immersion blender until foamy (or use a soda siphon if you have one).

12. 12

    To serve, dip rims of espresso cups in water, then in popcorn salt.

13. 13

    Pour soup into cups, and top with a dollop of butter foam.

14. 14

    Serve immediately.

* Per serving · 4 servings · Values may vary.