Popcorn Soup
Published:
May 21, 2009
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:0The following recipe was graciously provided by Alexandra Jamieson. A graduate of New York's Natural Gourmet Cookery School, Jamieson has worked in Italy, creating seasonal and vegan menus; as a pastry chef at New York's Other Foods; and as the vegetarian chef at Paul Newman's Hole in the Wall Gang Camp. A holistic health counselor and personal chef, Jamieson also caters parties. For more information, visit her Web site at www.healthychefalex.com.
Serves 4 to 6
Ingredients
1 Tbsp. extra-virgin olive oil
1 medium yellow onion, cut in medium dice
1 garlic clove, minced
6 cups vegetable stock
2 tsp. fresh thyme
3 cups mashed potatoes
2 Tbsp. fresh lemon juice
Salt and pepper to taste
2 cups fresh popped popcorn
Method
Heat a large, heavy saucepan over medium-high heat. Add the olive oil and sauté the onion and garlic with a pinch of salt for 4 minutes. Stir in the stock and thyme and bring to a boil, stirring occasionally. Stir in the potatoes, 1 cup at a time. Bring to a low simmer and stir in the lemon juice. Season with additional salt and pepper. Serve in individual bowls, garnished with popcorn.
Photo credit: Kozumel
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