Post by chief_cook2 on Sept 18, 2002 15:50:49 GMT -6
6 tbsp. butter
1 sml onion, peeled and chopped
3 ribs celery, chopped
1 bay leaf
3 cups unpoped white popcorn
8 cups low-sodium chicken broth
2 cups heavy cream
1 cup whole milk
salt and white pepper ,to taste
In a large saucepan or Dutch oven, nelt 1 tbsp butter over medium-low heat. Add onions and saute until translucent. Add celery and continue cooking until celery is just soft on the edges.Add bay leaf, popcorn and chicken broth. Cover and reduce heat to low. Simmer 1 1/2 to 2 hours until popcorn is very tender. Discard the bay leaf. Place a fine sieve over a clean pot. Working in batches, use a blender to puree mixture as finely possible.Transfer each batch to sieve, and press out as much liquid as possible. discard pressed puree remaining in sieve. Place pot of sieved broth over medium- hihg heat. Add heavy cream and milk. Cut 5 tbsp. butter into pieces.,and whisk in one piece at a time. season with salt and pepper. serve hot Makes 6 servings
1 sml onion, peeled and chopped
3 ribs celery, chopped
1 bay leaf
3 cups unpoped white popcorn
8 cups low-sodium chicken broth
2 cups heavy cream
1 cup whole milk
salt and white pepper ,to taste
In a large saucepan or Dutch oven, nelt 1 tbsp butter over medium-low heat. Add onions and saute until translucent. Add celery and continue cooking until celery is just soft on the edges.Add bay leaf, popcorn and chicken broth. Cover and reduce heat to low. Simmer 1 1/2 to 2 hours until popcorn is very tender. Discard the bay leaf. Place a fine sieve over a clean pot. Working in batches, use a blender to puree mixture as finely possible.Transfer each batch to sieve, and press out as much liquid as possible. discard pressed puree remaining in sieve. Place pot of sieved broth over medium- hihg heat. Add heavy cream and milk. Cut 5 tbsp. butter into pieces.,and whisk in one piece at a time. season with salt and pepper. serve hot Makes 6 servings