Creamy Cheese Corn Soup with Fiery Popcorn

Ingredients

• 125 g Pecorino
• 1 small stalk of leek
• 1 stalk of celery
• 1 tsp butter
• 1 tsp flour
• 250 ml milk
• 400 ml Vegetable broth
• 300 g corn (canned, drained)
• Salt
• chili powder
• 1 tsp sunflower oil
• 1 tbsp popcorn kernels
• Salt
• chili powder

Instructions

1. 1.

   Grate the cheese finely. Wash and clean the leek; dice the white part and slice the green into thin strips. Wash, clean, and chop the celery. In a large hot pot, melt the butter and sauté the chopped leek until translucent. Sprinkle in the flour and stir until golden yellow. Gradually pour in the milk and broth while stirring, then bring to a boil. Drain the corn, let it dry, and add it to the soup. Simmer covered over low heat for about 10 minutes.

2. 2.

   Heat the oil strongly in a pot for the popcorn. Add the kernels, sprinkle with a little salt and cayenne pepper, and stir. Cover the pot and pop the corn over medium heat (takes 2-3 minutes). Remove from heat, open the pot, take out the popcorn, and let it cool.