Popcorn Soup

1. Make the Corn Stock

 * Chop all the vegetables.
 * Remove the kernels of corn from the cobs.
 * Add the corn and vegetables, with the water, to a large enough pot to hold everything.
 * Heat to a boil, then reduce heat to a simmer and cook for 2 hours.

2. Prepare the Soup Base
Add the butter to a medium-sized saucepan over medium heat. Once it’s nice and melted and bubbly, add the chopped onions and saute for about 8 minutes. You can then add the garlic and allow it to become fragrant, about 1 minute.

Add the corn, the corn broth and the salt and let it simmer for 10 minutes. Then put it all in the blender and blend it up as smooth as possible. It will still have considerable chunks in it.

Return the soup to the stock pot and add the popcorn. It’s fun to watch it melt into the soup. Give it about 5 minutes to cook. Then add it back to the blender for another go.

Strain the soup though a fine mesh strainer back into the soup pot. Add the desired amount of cream. To be honest, the soup turns out quite creamy on its own, without the cream. You can leave it out entirely, if you wish.

Otherwise, add it slowly and taste along the way so you don’t overdo it. Blend the soup one last time to get a perfectly velvety consistency.

3. Serve the Soup
To serve the soup, add it to the bowls, then just before eating, top it with a few kernels of popcorn. They sink into the soup quickly, so it’s really just for dramatic effect.

Whoever has the pleasure of eating this soup with you is really super lucky. It’s incredible.