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Cheddar and Beer Soup with Tempura Broccoli Florets

  • 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

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. Add the onions and celery. Season with salt and pepper. Continue to cook for 2 minutes or until the vegetables are wilted.
2. 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.
3. Reduce the heat and keep warm. To serve, ladle the soup into each bowl. Garnish with the Tempura Florets and parsley.

Tempura Broccoli Florets:

1. 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.

Serves 8

Thanks to Tarah

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I am gonna try this tomorrow and watch some football!

By the way, you have the best favicon in internet history!

variouscool.com

This recipe is a copy of Emeril's recipe on foodnetwork.com.

At least this person shouldn't put it on a page called my personal cookbook and then give no credit to where it came from. Obviously some people can't stop themselves from plagiarizing.

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