By: Executive Chef Raúl Correa
Zest at the San Juan Water Beach Club Hotel
Serves 4 people
- 1 cup of vegetable stock
- 1 cup of heavy cream
- 1 cup of truffle juice
- 1 tsp salt
- 3 cups of popped popcorn (3 tbsp of popcorn)
- 1 tbsp olive oil
- 6 oz butter
- 1 tbsp chopped shallots
- 1 tsp chopped garlic
- 1 thyme sprig
- 2 tbsp sliced green onions
Heat 1 tablespoon of olive oil in medium-sized pot over medium heat. Add shallots and sauté until tender and translucent, about 3 minutes. Add garlic and cook for 3 minutes.
Add the popped popcorn and the vegetable stock. Cook for 3 minutes. Add the heavy cream, salt, and thyme. Cook for 5 minutes.
Remove from heat and pour soup in a blender. Purée slowly adding cold butter and truffle juice. Strain the soup into a clean pot. Check the seasoning and adjust as necessary.
Cool down half of the soup and put it in a thermo whip with 1 cream charger.
Pump some popcorn foam in a snifter glass and some of the hot popcorn soup in the same glass or bowl.
Garnish with popcorn and chives.
Serving Suggestion: Pair with a glass of your favorite champagne.
“My favorite dish had no Latin connection at all: an amuse-bouche in a miniature mason jar, which, after being popped open, revealed a soup that tasted like the pure essence of movie-theater popcorn” ~ Josh Eells, Food & Wine contributing editor
Read the feature >> “Puerto Rico’s New Promise”