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”


Photo Credit: Will Blunt,

Photo Credit: Will Blunt,

Photo Credit: Will Blunt,

Photo Credit: Will Blunt,