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1
Melt butter over low heat in a large pot, and then add the onions, celery, and parsnips.
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2
Cover and cook the vegetables, stirring occasionally for 10 to 12 minutes, or until the vegetables are very tender.
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3
Add the garlic and cook until fragrant, about 1 minute.
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4
Sprinkle the flour over the vegetables and cook, stirring constantly, for 3 to 4 minutes.
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5
Gradually whisk in the stock and the beer.
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6
Add the bay leaves and cayenne pepper.
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7
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.
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8
Add the heavy cream and stir to combine.
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9
Add the cheeses, a little at a time, stirring until nearly melted after each addition.
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10
Season with salt and pepper.
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11
Remove from the heat, taste, adjust seasoning, if necessary.
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12
Garnish with the parsley and Spicy Popcorn.
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13
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.
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14
Add the remaining popping corn and cook partially covered, shaking, until all corn is popped.
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15
Transfer to a large mixing bowl and toss with the remaining ingredients until evenly coated.
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16
Combine all ingredients thoroughly.
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17
Combine all ingredients thoroughly.
