Corn Soup

with Spiced Popcorn

Makes 4 servings

This is one of those rare soups that is just as good cold as it is warm. But if I had to pick, I’d serve it cold. The popcorn, flavored with cumin and paprika, is a great garnish for either temperature—and a tasty snack by itself.

Corn Stock

Makes about 6 cups

• 2 tablespoons extra-virgin olive oil
• 4 large garlic cloves, chopped
• 1 celery stalk, chopped
• ¾ cup chopped onion
• 3 tablespoons rosemary needles
• 3 tarragon sprigs
• 1 bay leaf
• 2 teaspoons black peppercorns
• 6 ears corn, shucked, kernels removed and reserved for the soup, cobs cut into 2-inch pieces
• 10 cups water

In a large saucepan, heat the olive oil over medium-low heat. Add the garlic, celery, and onion and cook, stirring occasionally, until softened, about 5 minutes. Add the herbs, peppercorns, corn cobs, and water. Bring to a boil, then reduce the heat and simmer for 2 hours. Let cool slightly, then strain. Transfer to a storage container and refrigerate for a few days, or freeze for up to a few months.

Spiced Popcorn

• 1 teaspoon ground cumin
• 1 teaspoon sweet smoked paprika
• 1½ teaspoons sugar
• 1 teaspoon kosher salt
• 1 tablespoon vegetable oil
• ¼ cup popcorn kernels
• 2 tablespoons unsalted butter, melted

In a small bowl, combine the cumin, paprika, sugar, and salt. Stir to combine. In a large saucepan or Dutch oven, heat the oil over medium heat. Add the popcorn kernels and cook, stirring constantly, until they start to sizzle. Cover the pot and increase the heat slightly. When the popcorn begins to pop, start shaking the pan every few seconds until the popping subsides to one or two pops every few seconds, about 3 minutes. Turn off the heat, uncover the pot, and stir in the butter. Add the seasonings and gently stir.

To Serve

• 2 tablespoons extra-virgin olive oil
• 1 medium white onion, finely chopped
• 4 garlic cloves, thinly sliced
• Kosher salt
• 3 cups corn kernels
• 4 cups Corn Stock
• Freshly ground pepper
• Sugar
• Spiced Popcorn

In a medium saucepan, heat the olive oil over medium-low heat. Add the onion, garlic, and a pinch of salt and cook, stirring occasionally, until translucent, about 5 minutes. Add the corn kernels and corn stock. Bring the liquid to a simmer and cook until the corn is tender, 15 to 20 minutes. Transfer to a blender and puree until smooth. Pass the soup through a fine-mesh strainer back into the saucepan, pressing on the solids to extract as much soup as possible. Season the soup to taste with salt, pepper, and sugar. Serve the soup right away with the popcorn on the side, or refrigerate it until cold before serving (if serving cold, taste and adjust seasoning as needed before serving).

The Takeaway

Any time you have fresh corn, grab a pot and get ready to make some stock. Corn stock is quick and easy, and it can be used in place of vegetable or a light chicken stock in numerous situations: steamed rice, braised vegetables, risotto, and so on. This stock is also the base for the creamy corn sauce in the cavatappi recipe. Make and freeze a bunch of stock at the peak of summer corn season, and you’ll be set for the rest of the year.