Tomato-truffle soup puree in shot glasses with popcorn

Ingredients:

• 425 g of hand-mashed whole canned tomatoes without skin
• 2 tbsp (30 g) butter
• 1 chopped celery stalk
• 1 small carrot, chopped
• 1 large shallot, chopped
• 2 chopped garlic cloves
• 1.5 tbsp tomato paste
• 2 teaspoons flour
• 1.5 cups chicken broth
• 1/4 cup heavy cream
• 2 tbsp truffle oil
• 2 cups cooked popcorn drizzled with melted butter
• 1 tbsp. grated pecorino cheese with truffles (about 85 g)

Preparation:

1. In a large heavy-bottomed saucepan, melt the butter over medium-high heat. Add the celery, carrots, shallots, and garlic; season with 1/2 teaspoon salt. Cook, stirring, until the vegetables are softened, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the flour and stir until smooth.
2. Stir in the tomatoes and chicken broth. Bring to a boil, then reduce heat to medium-low and simmer until the vegetables are very soft, about 20 minutes.
   
   Puree the soup in small batches in a blender until smooth. Pour it back into the saucepan and place it over low heat; stir in the heavy cream and truffle oil.
3. Pour the soup into shot glasses or small cups; garnish with popcorn and cheese and serve as an appetizer.
   
   Stovetop popcorn:
   
   In a large saucepan, heat 1/4 cup vegetable oil and a few popcorn kernels over medium heat until one kernel pops. Add 3/4 cup popcorn kernels and cover; cook, shaking the pan occasionally, until the popping subsides. You will have 12-16 cups of popcorn.