Cheddar Cheese And Beer Soup With Tempura Broccoli Florets
A thick, velvety cheddar-beer soup built on a blond roux with onions, celery, light beer, and chicken stock, topped with crispy tempura-battered broccoli florets.
Ingredients
- 1 stick butter
- 0.5 cup flour
- 0.5 cup minced onions
- 0.3 cup minced celery
- 1 bottle light beer (12 oz)
- 4 cup chicken stock
- 2 cup whole milk
- 1 lb sharp cheddar cheese, grated
- 1 dash Crystal hot sauce
- 0.7 cup all-purpose flour (for tempura)
- 0.5 cup cornstarch
- 1 each large egg, beaten
- 1 cup seltzer water
- 8 each fresh broccoli florets, blanched
- 1 tbsp finely chopped fresh parsley
Instructions
- 1
In a large saucepan over medium heat, melt butter. Stir in flour and cook, stirring constantly, 4 minutes to make a blond roux. Add onions and celery. Season and cook 2 minutes until wilted.
- 2
Stir in the beer and chicken stock. Bring to a boil, reduce to a simmer, and cook 30 minutes. Stir in milk and cheese. Cook 10 more minutes. Season with salt and hot sauce. Keep warm.
- 3
Preheat fryer to 375°F. Whisk together the tempura flour, cornstarch, egg, and seltzer water until smooth. Season with salt and cayenne.
- 4
Dip each broccoli floret in the batter, shaking off excess. Fry until crispy, 2-3 minutes. Drain on paper towels. Season with salt.
- 5
Ladle soup into bowls and garnish with tempura broccoli florets and parsley.