Popcorn plays an unusual role here—it’s the “crouton” or cracker, if you will, on top of the soup. Like other crispy soup toppers, it adds crunch and contrast. In this case, it also makes a great complement to the flavors in the soup.
Using rice flour keeps this recipe gluten-free; but wheat flour may be substituted. Mashed potatoes also thicken and fortify the soup—and it’s a great way to use up leftovers.
1. Heat butter in heavy soup pot over medium flame. Add shallots and cook, stirring occasionally, for 2-3 minutes. Add chopped sweet peppers; cook over medium-low heat until vegetables are tender, 6-8 minutes.
2. Stir in rice flour and cook gently 2 minutes, stirring often. Whisk in hot milk, mashed potatoes and chicken broth until smooth. Simmer 10-15 minutes.
3. Remove from heat, let stand 5 minutes, then whisk in grated cheese a little at a time. Season soup with salt and pepper to taste. Stir in chives. Reheat gently.
4. Serve with popped popcorn scattered over the top of each bowl.
The mixed colors of the sweet peppers are really pretty in this soup. However, if you’re not a fan of sweet peppers, you can substitute broccoli or another vegetable, or replace it with cooked chicken or ham. Or, leave the extras out altogether.
Copyright by Terese Allen
Hi Alice, Thank you for sharing that information. Certainly individuals who are gluten intolerant should consult their health care specialist about whether it is all right for them to consume corn. One concern for popcorn is to make sure it is free from cross-contamination, as well.