Cheddar and Beer Soup with Tempura Broccoli Florets

Recipe courtesy Emeril Lagasse, 2005

Show: Emeril LiveEpisode: Saluting the Dairy Farmers

Rated: 4 stars out of 5Rate itRead users' reviews (10)

RECIPE
COMMENTS & REVIEWS(10)

Cook Time:
50 min
Level:
Intermediate
Yield:
8 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 50 min
Total:: 1 hr 10 min

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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

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:

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

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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Comments & Reviews

recipe Cheddar and Beer Soup with Tempura Broccoli Florets
Lila Cedarburg, WI 12-09-2008
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Delicious Soup!
Rated: 5 stars out of 5

I made this for my boyfriend and we absolutely loved it! I followed the recipe exactly (using light beer), but left out the... broccoli florets. As leftovers, I suggest heating the soup on the stove instead of the microwave because it separates a little, although it's still very good. I'm definitely making this again!Read more
recipe Cheddar and Beer Soup with Tempura Broccoli Florets
jen new albany, OH 02-14-2008
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Man's Best Friend?
Rated: 5 stars out of 5

I didn't make the broccoli, but this soup was fabulous and my husband loved it! Instead of 2 cups milk, I added 1 1/2 cups... milk and 1/2 cup sour cream. I also added a couple of cloves of garlic with the onions and celery. It was amazing. Thanks Emeril!Read more
recipe Cheddar and Beer Soup with Tempura Broccoli Florets
Chris coon rapids, MN 09-24-2007
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Great Soup!!
Rated: 4 stars out of 5

Couple of small hints, i don't think the broccoli is needed, and i used a beer with a lot of flavor and really made it... different, i guess one should stick with normal light beerRead more
recipe Cheddar and Beer Soup with Tempura Broccoli Florets
Anonymous 07-11-2007
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Will cook this again
Rated: 5 stars out of 5

I made this last night, and it turned out great. We did a beer themed dinner, and this was everyone's favorite. You don't... need to use an expensive beer for this to turn out great (I used PBR). I'd love to try this again with a different beer and a mix of cheeses. Using only sharp cheddar worked just fine though. Towards the end I added all the milk and then gradually added the cheese and kept stirring, adding more as it melted.Read more
recipe Cheddar and Beer Soup with Tempura Broccoli Florets
Sarah Keystone, SD 04-07-2007
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Great Soup!
Rated: 5 stars out of 5

I've always wanted a good beer cheese soup recipe, and found it thanks to Emeril! Due to time, I skipped the broccoli... florets, and just served the soup with crackers. My husband and I both loved it! It fills you up after one bowl, so we got a few meals out of it. Very economical!Read more
recipe Cheddar and Beer Soup with Tempura Broccoli Florets
Mandy Thornton, CO 01-21-2007
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Very Yummy
Rated: 5 stars out of 5

Love this recipe! Also great with a Pepperjack Cheese.