Cheese and Beer Soup with Spicy Popcorn Garnish (Emeril Lagasse)

Prep Time: 45 Minutes

Cook Time: 105 Minutes

Ready In: 150 Minutes

Servings: 6

Ingredients:

5 tablespoons butter

1 cup finely chopped yellow onion

1 cup finely chopped celery

1 cup finely chopped parsnip

2 tablespoons minced garlic

1/2 cup all-purpose flour

4 cups rich chicken stock

2 cups amber or pale ale beer

2 bay leaves

1/8 teaspoon cayenne pepper

1/2 cup heavy cream

2 cups grated cheddar, best quality possible

1 1/2 cups crumbled stilton cheese

salt and freshly ground pepper

2 teaspoons freshly chopped parsley leaves, to garnish

spicy popcorn, for garnish, recipe follows

3 tablespoons vegetable or olive oil

pinch cayenne pepper

1/3 cup white popping corn

4 tablespoons unsalted butter, melted

1 teaspoon emeril's original essence, recipe follows

1/4 teaspoon salt

1/2 teaspoon cayenne pepper

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. Melt butter over low heat in a large pot, and then add the onions, celery, and parsnips. Cover and cook the vegetables, stirring occasionally for 10 to 12 minutes, or until the vegetables are very tender. Add the garlic and cook until fragrant, about 1 minute. Sprinkle the flour over the vegetables and cook, stirring constantly, for 3 to 4 minutes. Gradually whisk in the stock and the beer. Add the bay leaves and cayenne pepper. Bring to a boil slowly - take caution as the liquid tends to bubble up as it comes to a boil; reduce the heat to medium-low and simmer uncovered, stirring occasionally until flavors come together and the soup has reached a nice consistency, about 1 hour.
2. Add the heavy cream and stir to combine. Add the cheeses, a little at a time, stirring until nearly melted after each addition. Season with salt and pepper. Remove from the heat, taste, adjust seasoning, if necessary. Garnish with the parsley and Spicy Popcorn.
3. For the popcorn:
4. In a large, partially covered saucepan heat olive oil with a pinch of cayenne pepper 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. Combine all ingredients thoroughly.
6. Yield: 2/3 cup
7. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
8. Combine all ingredients thoroughly.
9. Yield: 2/3 cup

By RecipeOfHealth.com