Cream popcorn

Servings : 4 | Preparation : 15 min | Cooking : 20 min

Ingredients

• 2 shallots, finely chopped
• 3 cloves garlic, chopped
• 3 tablespoons of leeks in macedonia
• 4/5 cup of white poultry
• 1 bay leaf
• 2 tsp butter
• 2 sprigs of fresh thyme
• 500 g (1 lb) popcorn (pre-blown)
• Salt and pepper
• 1 pinch of Espelette pepper

Preparation

• Saute the garlic, shallots and leek in the butter until you obtain a translucency of the vegetables.
• Add corn soufflé, thyme, bay leaf and moisten with the chicken stock. Cook for 20 minutes, and mix in a blender.
• Season to taste and serve.