This silky Popcorn Soup is a topped with delicious kernels of freshly popped popcorn.
Ingredients
Method
- In a large Dutch oven, melt butter over medium heat. Add onion, garlic, and thyme; cook for 5 minutes. Stir in potatoes and popped corn; cook for
- 1 minute, stirring constantly. Add broth; bring to a boil. Cover, reduce heat, and simmer for 30 minutes, stirring occasionally. Remove thyme sprigs.
- Spoon half of soup into the container of a blender. Secure lid on blender, and remove center piece of lid to let steam escape; place a clean towel over opening in lid to avoid splatters. Process soup until smooth. Repeat procedure with remaining soup; return all soup to pot.
- Stir in corn, and cook until heated through, about 10 minutes. Gradually stir in cheese until melted. Top servings with Truffled Popcorn Topping. Garnish with thyme, if desired.
Ingredients
Method
- Preheat oven to 250°.
- In a large bowl, stir together melted butter, parsley, and oil. Add popped corn and cheese; toss to coat. Spread in an even layer on a baking sheet.
- Bake until popped corn is crisp, 10 to 15 minutes. Let cool completely. Store in resealable plastic bags for up to 2 days.
Notes
This recipe makes enough to top servings of soup, as well as to set out in bowls for snacking throughout the party.
Discover more seasonal recipes by ordering your copy of Southern Lady’s January/February 2017 issue.
