Cheddar and Beer Soup with Tempura Broccoli Florets

 Recipe Summary 
 Prep Time: 20 minutes  Cook Time: 50 minutes 
 Yield: 8 servings    


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

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

Preheat the fryer to 375 degrees F. 
In a mixing bowl, whisk together the flour, cornstarch, egg, 
and soda 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.