Cheddar Cheese And Beer Soup With Tempura Broccoli
Rich and creamy cheddar cheese soup made with light beer and chicken stock, topped with crispy tempura broccoli florets.
Ingredients
- 1 stick butter
- 0.5 cup flour
- 0.5 cup minced onions
- 0.3 cup minced celery
- 0 to taste salt and cayenne
- 12 oz light beer, 1 bottle
- 4 cup chicken stock
- 2 cup whole milk
- 1 lb sharp cheddar cheese, grated
- 1 dash Crystal hot sauce
- 2/3 cup all-purpose flour for tempura
- 0.5 cup cornstarch
- 1 large egg, beaten
- 1 cup seltzer water
- 8 fresh broccoli florets, blanched
Instructions
- 1
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.
- 2
Add the onions and celery, season with salt and cayenne, and saute for 3-4 minutes until wilted. Stir in the beer and stock.
- 3
Bring to a boil, reduce to a simmer and cook for 30 minutes. Stir in the milk and cheese. Continue to cook for 10 minutes, stirring frequently. Season with hot sauce.
- 4
For the tempura: Combine the flour, cornstarch, egg and seltzer water. Mix just until combined (lumpy is ok). Dip the blanched broccoli florets into the batter.
- 5
Fry the broccoli in oil heated to 360 degrees F for 2-3 minutes until golden and crispy. Drain on paper towels.
- 6
Ladle the soup into bowls and top with tempura broccoli. Garnish with chopped parsley.