ART Restaurant: Popcorn Soup

According to ART Restaurant's Executive Chef Kerry Sear, this recipe has all the Thanksgiving elements, but it has a fun take on those traditional ingredients. It's also a great change from grandma's thick butternut squash soup.

Serves 4

Popcorn Soup

• Yellow Sweet Corn
• Shallots 5 ea.
• Garlic 1 ea.
• Leeks (white part only) 1 clove
• Heavy Cream 1 ea.
• Corn Stock 1 cup
• Truffle Oil 1 cup
• Popcorn 1 Tbl & 1 cup

Remove corn kernels from stalk, reserve stalks for stock.

Make corn stock and reserve.

Sweat corn, shallots, garlic and leeks until lightly caramelized.

Add corn stock and simmer for 10 minutes.

Add heavy cream and bring to a simmer again.

Put soup base in blender and add popcorn.

Emulsify in truffle oil.

Strain through chinois and season.

Caviar & Chive Cream

• Crème Fraiche
• Chives( chopped fine) 1 oz.
• Paddlefish Caviar 1 pinch &1/4 tsp

Mix all ingredients.

Truffle Caramel Popcorn Ball

• Sugar
• Corn Syrup 1 Tbl
• Heavy Cream 1 Tbl
• Whole Butter 1 Tbl
• Truffle Oil 1 tsp
• Freeze Dried Corn 1 tsp
• Popcorn 1 Tbl
• Parsley - chopped fine 1/2 cup

In saute pan, heat sugar and corn syrup. Cook until light brown.

Remove from heat and whisk in cream and butter.

Continue to cook for another 2-3 minutes.

Whisk in truffle oil.

In a small mixing bowl, combine: popcorn, freeze-dried corn and parsley.

Pour caramel into popcorn and mix until combined.

When mixture has cooled slightly, mold into small balls.

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Recipe by ART Restaurant's Executive Chef Kerry Sear.