Month: February 2016 (Page 2 of 2)

INGREDIENTS

• 1 cup unpopped popcorn kernels
• 1/8^th cup olive oil
• ½ white onion
• 3 cups corn stock
• ¼ cup heavy cream
• ¼ cup parmesan, (fresh…no green cans)
• salt to taste
• smoked paprika
• clarified butter

Pop the popcorn in a tall pot with the oil.  When all popped, remove from pan and set aside. Place pot back on stove with a little clarified butter.  Add onion, diced, to the pot and sweat.  When translucent, add the corn stock and bring up to a simmer.  Turn the heat off and add all but 1 cup of the popped popcorn. Add heavy cream, parm cheese, and a sprinkle of salt.  Puree in the blender and strain.  Set aside.  This is your base.

Place base on the heat in a pot.  If it is too thick add a little water.  Season to taste with salt and a drop or two of lemon juice.  Garnish with smoked paprika and clairified butter.  Serve hot, (while watching a movie!!!!!)

P.S. You may notice, the underlying recipe for corn stock has gone missing.  This is where we go the way of POSH and improvise. I’m quite confident that my lovely readers can figure this part out.