Ingredients
- 6 tablespoons butter
- 1 small onion, peeled and chopped
- 3 stalks celery, chopped
- 1 bay leaf
- 3 cups unpopped white popcorn
- 8 cups low-sodium chicken stock
- 2 cups heavy cream
- 1 cup whole milk
- Salt and white pepper
- Nutritional Information
Nutritional analysis per serving (6 servings)
478 calories; 45 grams fat; 27 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 0 grams dietary fiber; 5 grams sugars; 9 grams protein; 143 milligrams cholesterol; 541 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- In a large pot, melt 1 tablespoon butter over medium-low heat. Add onion, and sauté until translucent. Add celery, and continue cooking until celery is just soft on edges. Add bay leaf, popcorn and chicken stock. Cover, and reduce heat to low. Simmer until popcorn is very tender, 1 1/2 to 2 hours.
- Discard bay leaf. Place a fine sieve over a clean pot. Working in batches, use a blender to purée mixture as finely as possible. Transfer each batch to sieve, and press out as much liquid as possible; discard pressed purée remaining in the sieve.
- Place pot of sieved broth over medium-high heat. Add heavy cream and milk. Cut 5 tablespoons butter into pieces, and whisk in one piece at a time. Season to taste with salt and pepper. Serve hot.
2 hours 30 minutes
Dining and Cooking