A popcorn soup recipe, really? Making soup out of popcorn sounds a bit weird. I know. I thought so too. But it turns out, this recipe to make popcorn soup is really good.
We recommend using Tender Pop™ Hulless Popcorn because otherwise you’ll be contending with hulls which probably is not what you want when eating soup.
The base recipe below results in a sort of chunky gazpacho type soup but you can also get excellent results if, after cooking is complete, you run the soup through a blender or food processor to make a smooth and creamy soup instead. Both varieties have good taste and texture.
If you’re concerned about whether or not you will like the results, or if you have commitment issues, try making a 1/2 recipe to test it.
Popcorn Soup Recipe
3 Tablespoons Olive Oil
1 Cup Green Pepper, Chopped
1 Cup Celery, Chopped
½ Cup Parsley, Chopped
1 Medium Onion, Chopped
6 Cups Chicken Broth
½ Cup Tomato Sauce
¼ teaspoon Tarragon
4 Cups Popped Tender Pop Hulless Popcorn plus 1 handful (unsalted)
Kosher Salt and Pepper to taste
Freshly Grated Parmesan Cheese
Tabasco Pepper Sauce (optional)
Cook all vegetables in olive oil until tender.
Add chicken broth, tomato sauce, and tarragon. Bring to a boil.
Reduce heat to simmer and add popcorn plus salt and pepper to taste.
Cook about 40 minutes to 1 hour. (For a smooth consistency soup, run soup through a blender or food processor before serving. Always take special care when blending or processing hot liquids. Follow your appliance’s instructions for doing so.)
Serve very hot with some of the remaining pieces of popped popcorn on top, a few drops of Tabasco sauce if so desired, and freshly grated Parmesan cheese.
Now you know how to make popcorn soup in its most basic form. Experiment with it by adding different vegetables such as jalapeno peppers, or seedless cucumber in place of some celery, soy sauce instead of salt. The possibilities are endless. Please send in your ideas and photos of your results. We’ll publish them for everyone to see.
Special thanks to Karen Gardiner for sending in the original base recipe and to Vilseskogen for providing the photograph.