Cheddar and Beer Soup with Tempura Broccoli Florets

Total Time:
1 hr 10 min
Prep:
20 min
Cook:
50 min

Yield:
8 servings
Level:
Intermediate

Ingredients
  • 4 ounces butter
  • 1/2 cup flour
  • 1/2 cup minced onions
  • 1/4 cup minced celery
  • Salt
  • Cayenne
  • 1 (12-ounce) bottle light beer
  • 4 cups chicken stock
  • 2 cups whole milk
  • 1 pound sharp Cheddar, grated
  • Dash hot red pepper sauce
  • Tempura Broccoli Florets, recipe follows
  • 1 tablespoon finely chopped fresh parsley leaves
  • Tempura Broccoli Florets:
  • 2/3 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 large egg, beaten
  • 1 cup seltzer water
  • 8 fresh broccoli florets, blanched
  • Salt and cayenne
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.

  • To serve, ladle the soup into each bowl. Garnish with the Tempura Florets and parsley.

Tempura Broccoli Florets:
  • Preheat the fryer to 375 degrees F.

  • In a mixing bowl, whisk together the flour, cornstarch, egg, and seltzer 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.


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