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Cheddar and Beer Soup with Spicy Popcorn Garnish
Recipe courtesy Emeril Lagasse, 2005
- Total Time:
- 1 hr 55 min
- Prep:
- 20 min |
- Inactive Prep:
- -- |
- Cook:
- 1 hr 35 min
- Level:
- Intermediate
- Yield:
- 8 servings
Ingredients
- 1/2 pound kielbasa sausage, finely chopped or processed until crumbly
- 3 tablespoons olive oil
- 2 cups chopped yellow onions
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 bay leaves
- 3 tablespoons minced garlic
- 8 tablespoons all-purpose flour
- 6 cups chicken stock
- 2 cups lager beer, preferably amber
- 1 1/2 teaspoons chopped thyme
- 3 cups grated Cheddar (about 12 ounces)
- Spicy Popcorn, for garnish, recipe follows
- 2 tablespoons minced fresh chives, for garnish
- SPICY POPCORN:
- 3 tablespoons olive oil
- 1/3 cup white popping corn
- 4 tablespoons unsalted butter, melted
- 1/2 teaspoon Essence, recipe follows
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/2 cup finely grated Parmesan
- EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Directions
Cook the kielbasa in the olive oil in a large, heavy soup pot over high heat until golden brown, 5 to 6 minutes. Add the onions, salt, pepper, and bay leaves and cook, stirring, until the onions are slightly caramelized, 12 to 15 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Sprinkle the flour over the onions and cook, stirring constantly, for 2 minutes. Gradually whisk in the stock and the beer. Add the thyme and bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 1 hour. Add the cheese a little at a time, stirring until nearly completely melted after each addition. Remove from the heat, taste, and adjust seasoning if necessary.
Garnish each serving of the soup with a handful of the popcorn and minced fresh chives.
For the popcorn: In a large, partially covered saucepan heat olive oil and 1 piece of popping corn until hot enough to make the corn pop. Add the remaining popping corn and cook partially covered, shaking, until all corn is popped. Transfer to a large mixing bowl and toss with the remaining ingredients until evenly coated.
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.