1/2 lb. popping corn (kernels only, not popped)
1 sm. white onion, chopped
3 stalks celery, chopped
4 c. chicken stock
2 c. water
6 c. milk
Salt & pepper to taste

Optional garnish: (Choice of one of the following) - Cilantro (from the Chinese store), roasted red pepper or popcorn.

1. Simmer first 5 ingredients for 30 minutes. Remove from flame and let stand for 1 hour so that the popcorn kernels begin to absorb the liquid.

2. Process in food processor or a blender for 30 seconds. This is a must! So that the processor "chews" up the kernels.

3. Return mixture to pot and add the milk and let simmer for another 30 minutes. Be careful not to burn.

4. Strain the soup through a strainer, pressing as much of the solids through as possible. Season with salt and pepper; garnish with your choice, the cilantro or roasted red pepper. You may wish to float 3 or 4 popped popcorn over the soup.

This soup is delicious if served immediately, and is even better, if left to stand a day or two. The soup will thicken and corn taste develops considerable.