Popcorn soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Vegetable oil |
| 3 | Celery stalks, chopped | |
| 1 | small | Onion, chopped |
| 1 | teaspoon | Garlic, finely chopped |
| 1 | teaspoon | Cumin, ground |
| 4 | cups | Chicken stock |
| 2 | cups | Water |
| 1 | cup | Raw (unpopped) popcorn |
| 6 | cups | Low-fat milk |
| 2 | cups | Frozen corn kernels |
| 1 | Red bell pepper, seed/chop | |
| 1 | teaspoon | Thyme, dried |
| Salt & pepper to taste | ||
Directions
In a large, heavy soup pot, heat oil over medium-high heat. Add celery, onions, and garlic; saute until they begin to color, about 3 minutes. Add cumin and saute 30 seconds more. Add chicken stock, water, and popcorn kernels. Bring to a simmer and reduce heat to medium-low, cook uncovered for 30 minutes. Turn off the heat and let stand for 1 hour.
Transfer the mixture to a blender or food processor and process for about 30 seconds or until fairly smooth. Return to pan, add the milk and simmer over medium-low heat for 30 minutes, stirring occasionally to prevent sticking to the pan bottom.
Strain the mixture into a large bowl, rubbing some of the popcorn kernels through the strainer. Discard the rest of the solids and return the soup to the pot. Add the frozen corn, bell pepper, and thyme. Simmer until the pepper is tender, about 2 minutes. Season to taste. Submitted By ROBERT WHITE On 10-27-94