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1
Cook the kielbasa in the olive oil in a large, heavy soup pot over high heat until golden brown, 5 to 6 minutes.
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2
Add the onions, salt, pepper, and bay leaves and cook, stirring, until the onions are slightly caramelized, 12 to 15 minutes.
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3
Add the garlic and cook, stirring, until fragrant, about 1 minute.
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4
Sprinkle the flour over the onions and cook, stirring constantly, for 2 minutes.
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5
Gradually whisk in the stock and the beer.
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6
Add the thyme and bring to a boil.
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7
Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 1 hour.
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8
Add the cheese a little at a time, stirring until nearly completely melted after each addition.
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9
Remove from the heat, taste, and adjust seasoning if necessary.
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10
Garnish each serving of the soup with a handful of the popcorn and minced fresh chives.
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11
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.
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12
Add the remaining popping corn and cook partially covered, shaking, until all corn is popped.
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13
Transfer to a large mixing bowl and toss with the remaining ingredients until evenly coated.
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14
Combine all ingredients thoroughly.
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15
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
