Popcorn Is The Ultimate Soup Garnish You've Been Overlooking

We humans are an innovative bunch. We're the only species on earth that farms or cooks, and we're responsible for things like the strange foods eaten during the Great Depression, demonstrating our ingenuity and creativity. Two fascinating but often overlooked discoveries include popcorn and soup, which are practically as old as farming and cooking, respectively. Popcorn has been a household snack in the United States since the 1890s, and soup-making is an age-old method of combining ordinary ingredients to create an easy, nourishing meal.

At first, it may seem odd to combine the two, but it actually makes sense. Most modern recipes suggest topping popcorn with interesting seasoning blends — such as cheddar cheese powder, a dash of spice, or umami rich furikake — that might also go into soup, so both foods pair well with similar flavor profiles. Additionally, we know that soup is 10 times more delicious with a crunchy, salty garnish, which makes adding some crisp, airy popcorn the next logical step.

There are also a handful of advantages to using popcorn as a soup garnish in lieu of crackers or even tortilla chips, the first being that it's a little unusual and adds novelty to your meal, which may be especially appealing to picky little ones. The second is that it's delicious — popcorn has a nutty aroma and flavor that brings complexity to broths and bisques. It also adds a chewy texture to velvety soups, and additional nuance to chili and stew.

The biggest obstacle to enjoying a bowl full of Panang curry tomato bisque topped with crunchy, fiber-rich popcorn is the sog factor. The best thing about enjoying popcorn as a snack is that it absorbs tons of richness and flavor from melted butter or warm oil, enhancing the deliciousness of your chosen seasonings. The same principle applies when adding it to soup — let it sit too long, and it'll absorb too much moisture and lose its crispness.

It's at this point that we have to take our cues from the experts. Popcorn is a popular soup garnish in Ecuador, and it's served on the side so you can continuously add little handfuls of it to your bowl as you eat. That way, the popcorn retains its texture, so you can enjoy the way it contrasts with the warm bisque or broth. That being said, there's nothing wrong with letting it soak up the flavors in your soup if you prefer a chewier texture.

Though plain popcorn is most often used to top up cream of mushroom soup or clam chowder, you can also season it to go with whatever happens to be in your bowl. Butter and Old Bay Seasoning is a classic pairing with anything seafood-related, while parmesan cheese is perfect for veggie-based blends. You can also go sweet with cinnamon and honey to give your chili a barbecue flavor, or tame an overly spicy Thai coconut curry.