Recipe

Cheddar Cheese And Beer Soup With Tempura Broccoli Florets

  • Yield: 8 servings

Ingredients

  • 1 stick of butter
  • 1/2 cup flour
  • 1/2 cup minced onions
  • 1/4 cup minced celery
  • Salt
  • Cayenne
  • 1 (12-ounce) bottle of light beer
  • 4 cups chicken stock
  • 2 cups whole milk
  • 1 pound sharp cheddar cheese, grated
  • Dash of Crystal Hot Sauce
  • For the Tempura:
  • 2/3 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 large egg, beaten
  • 1 cup seltzer water
  • 8 fresh broccoli florets, blanched
  • 1 tablespoon finely chopped fresh parsley leaves

Directions

  • In a large saucepan, over medium heat, melt the butter. Stir in the flour and cook, stirring constantly for 4 minutes to make a blond roux. Add the onions and celery. Season with salt and pepper. Continue to cook for 2 minutes or until the vegetables are wilted. Stir in the beer and stock. Bring the mixture to a boil, reduce to a simmer and cook for 30 minutes. Stir in the milk and cheese. Continue to cook for 10 minutes. Season with salt and hot sauce. Reduce the heat and keep warm.
  • Preheat the fryer to 375 degrees F.
  • In a mixing bowl, whisk together the flour, cornstarch, egg, and soda water. Mix well to make a smooth batter. Season with salt and cayenne. Dip each floret into the batter, shaking off any excess. Carefully add the battered broccoli to the oil and fry until crispy, about 2 to 3 minutes. Remove and drain on paper towels. Season with salt.
  • To serve, ladle the soup into each bowl. Garnish with the Tempura Florets and parsley.