Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 1/2 pound popping corn (kernels only, not popped)
- 1 sm. white onion, minced
- 3 stalks celery, minced
- 4 c. chicken stock
- 2 c. water
- 6 c. lowfat milk
- Salt & pepper to taste
Direcciones
- Optional garnish: (Choice of one of the following) - Cilantro (from the Chinese store), roasted red pepper or possibly popcorn.
- 1. Simmer first 5 ingredients for 30 min. Remove from flame and let stand for 1 hour so which the popcorn kernels begin to absorb the liquid.
- 2. Process in food processor or possibly a blender for 30 seconds. This is a must! So which the processor "chews" up the kernels.
- 3. Return mix to pot and add in the lowfat milk and let simmer for another 30 min. Be careful not to burn.
- 4. Strain the soup through a strainer, pressing as much of the solids through as possible. Season with salt and pepper; garnish with your choice, the cilantro or possibly roasted red pepper. You may wish to float 3 or possibly 4 popped popcorn over the soup.
- This soup is delicious if served immediately, and is even better, if left to stand a day or possibly two. The soup will thicken and corn taste develops considerable.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 546g | |
| Recipe makes 6 servings | |
| Calories 320 | |
| Calories from Fat 125 | 39% |
| Total Fat 13.89g | 17% |
| Saturated Fat 4.2g | 17% |
| Trans Fat 3.58g | |
| Cholesterol 14mg | 5% |
| Sodium 666mg | 28% |
| Potassium 637mg | 18% |
| Total Carbs 35.37g | 9% |
| Dietary Fiber 4.8g | 16% |
| Sugars 13.66g | 9% |
| Protein 13.32g | 21% |
