Cheddar and Beer Soup with Spicy Popcorn Garnish (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 95 Minutes |
Ready In: 115 Minutes Servings: 8 |
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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 |
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 |
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:
1. 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.
2. Garnish each serving of the soup with a handful of the popcorn and minced fresh chives.
3. Spicy Popcorn:
4. 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.
5. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
6. Combine all ingredients thoroughly.
7. Yield: 2/3 cup
8. Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
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