Cheddar Cheese and Beer Soup with Tempura Broccoli Florets
- 1 stick of butter
- 1/2 cup flour
- 1/2 cup minced onions
- 1/4 cup minced celery
- 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
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.
Yield: 8 servings
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