- 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 softened. 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 broccoli florets and parsley.
Feta, Goat Cheese And Leek Buttons With Lentil Salad
Turnip Soup With Crispy Country Ham And Cornbread Croutons
Broccoli And Cheese Soup
Apple Salad With Blue Cheese Croutons And Cider Dressing
Cream Of Parsnip Soup With Potato Crisps And Bacon
Baby Arugula with Smithfield Ham, Maytag Blue Cheese and Fresh Fig Vinaigrette
Arugula, Radicchio, Endive, Roasted Walnut and Maytag Blue Cheese Salad
Roasted Beet, Fennel, Mache and Gorgonzola Salad
Caramelized Onion and Parmesan Cheese Soup with Parmesan Cheese Toasts
Emeril's Blue Cheese Waldorf Salad