Popcorn Soup

1. 1

   In a large pot, melt 1 tablespoon butter over medium-low heat.

2. 2

   Add onion, and saute until translucent.

3. 3

   Add celery, and continue cooking until celery is just soft on edges.

4. 4

   Add bay leaf, popcorn and chicken stock.

5. 5

   Cover, and reduce heat to low.

6. 6

   Simmer until popcorn is very tender, 1 1/2 to 2 hours.

7. 7

   Discard bay leaf.

8. 8

   Place a fine sieve over a clean pot.

9. 9

   Working in batches, use a blender to puree mixture as finely as possible.

10. 10

    Transfer each batch to sieve, and press out as much liquid as possible; discard pressed puree remaining in the sieve.

11. 11

    Place pot of sieved broth over medium-high heat.

12. 12

    Add heavy cream and milk.

13. 13

    Cut 5 tablespoons butter into pieces, and whisk in one piece at a time.

14. 14

    Season to taste with salt and pepper.

15. 15

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.