All That and a Popcorn on Top?

Because it is fall and therefore soup season. I have been trying to get creative and steer away from my daily split pea obsession. When I like something, I get hooked and want it everyday (junior mints in 1996 was a bad year for my sugar levels). So I am attempting a variety of recipes to keep from overkilling my tastes buds. When asking around for different soup ideas, I honestly thought a friend of mine was joking when “popcorn soup” came into the line up. Turns out, it wasn’t a stab at my line of work…it is a real thing!

I’m really good at eating, not so much cooking. But I must say that this recipe was all that and a popcorn on top! Of course I used our Naked flavor and it was grand.

  1. Saute onion in butter with parsley flakes until onion is tender, about 8 minutes.
  2. Sprinkle flour over mixture and stir (will be lumpy). Slowly stir in the half and half until smooth and creamy. Add corn and cook until slightly thickened, about 5 minutes.
  3. Add salt and pepper to taste. To serve, ladle into bowls and garnish with popped corn.
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