Buttered Corn Soup Amuse-Bouche

Ingredients

• 2 large ears corn, kernels scraped (about 5 cups)
• 1 ½ tablespoons sugar
• 2 ½ teaspoons kosher salt, plus a pinch
• ½ lemon grass stalk, outer leaves removed, cut in pieces 1/2 inch thick
• ½ green Thai chili pepper, stem removed
• ½ teaspoon canola oil
• 1 tablespoon popcorn kernels
• 6 tablespoons unsalted butter, cut into 1/2-inch cubes
• ⅓ cup heavy cream

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    286 calories; 12 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 39 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 5 grams protein; 29 milligrams cholesterol; 620 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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10 to 12 servings

Preparation

1. In a pan, bring 2 cups water, the corn, the sugar and 1 teaspoon salt to a simmer. Cook 30 seconds. Remove from heat, and add lemon grass and chili; cover, and let steep 5 minutes. Purée mixture in a blender until smooth, and pass soup through a fine sieve.
2. To make popcorn salt, heat oil in a small saucepan. Add popcorn, cover and cook over medium-low heat until popped, 3 to 5 minutes. Spread popcorn out on a plate, and let cool. Finely blend popcorn with 1 1/2 teaspoons salt in a coffee or spice grinder. Pour into a saucer.
3. Just before serving, make foam: in a small saucepan over medium heat, whisk together butter and cream until mixture comes to a boil. Remove from heat, add pinch of salt and blend with an immersion blender until foamy (or use a soda siphon if you have one).
4. To serve, dip rims of espresso cups in water, then in popcorn salt. Pour soup into cups, and top with a dollop of butter foam. Serve immediately.

1 hour