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0.0 – 0 reviews • Soup
| Level: |
Easy |
| Total: |
40 min |
| Prep: |
15 min |
| Cook: |
25 min |
| Yield: |
6 to 8 servings |
Ingredients
- 2 tablespoons unsalted butter
- 1 celery stalk, chopped
- 1 small carrot, chopped
- 1 large shallot, chopped
- 2 cloves garlic, chopped
- Kosher salt
- 1 1/2 tablespoons tomato paste
- 2 teaspoons all-purpose flour
- 1 15-ounce can whole peeled tomatoes, crushed by hand
- 1 1/2 cups low-sodium chicken broth
- 1/4 cup heavy cream
- 2 tablespoons truffle oil
- 2 cups buttered popcorn
- 1 cup grated truffle pecorino cheese (about 3 ounces)
Instructions
- Melt the butter in a large heavy-bottomed pot over medium-high heat. Add the celery, carrot, shallot and garlic; season with 1/2 teaspoon salt. Cook, stirring, until the vegetables are softened, about 5 minutes. Add the tomato paste and cook, stirring to coat, 1 minute. Sprinkle in the flour and stir until incorporated. Stir in the crushed tomatoes and chicken broth. Bring to a boil, then reduce the heat to medium low and simmer until the vegetables are very soft, about 20 minutes.
- Working in small batches, puree the soup in a blender until smooth. Return to the pot over low heat; stir in the heavy cream and truffle oil.
- Pour the soup into shot glasses or small cups; top with the popcorn and cheese. Photograph by Ralph Smith
- Stovetop Popcorn
- Heat 1/4 cup vegetable oil with a few popcorn kernels in a large pot over medium heat until one kernel pops. Add 3/4 cup popcorn kernels and cover the pot; cook, shaking the pot occasionally, until the popping subsides. Makes 12 to 16 cups popcorn.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
221 |
| Total Fat |
17 g |
| Saturated Fat |
8 g |
| Carbohydrates |
11 g |
| Dietary Fiber |
3 g |
| Sugar |
4 g |
| Protein |
8 g |
| Cholesterol |
39 mg |
| Sodium |
468 mg |
