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Cheddar and Beer Soup w/ Tempura Brocoli Florets Recipe

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This recipe for Cheddar and Beer Soup w/ Tempura Brocoli Florets, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Jaime McGrew
Added: Tuesday, October 14, 2008
Category:
Category:
Ingredients:  
Ingredients:  
4 oz Butter
1/2 c Flour
1/2 c Minced Onions
1/2 c Minced Celery
Salt
Cayenne
1 12 oz Light Beer
4 c Chicken Broth
2 c Whole MIlk
1 lb Sharp Cheddar Cheese
Hot Sauce

Brocoli:
2/3 c All-Purpose Flour
1/2 c Cornstarch
1 lg Egg (beaten)
1 c Seltzer Water
8 Fresh Brocoli Florets (blanched)
Directions:
Directions:
In a lg saucepan, melt butter over medium heat. Stir in flour and cook, stirring constantly for 4 mins to make a roux. Add onions and celery. Season with salt and pepper. Continue to cook for 2 mins until veggies are wilted. Stir in beer and stock. Bring to boil and reduce to simmer and cook for 30 mins. Stir in milk and cheese. Continue to cook for 10 mins. Season with salt and hot sauce. Reduce the heat and keep warm.

Brocoli:
In a bowl, whisk flour, cornstarch, egg and soda water. Mix well to make a smooth batter. Season with salt and cayenne. Dip each floret in batter and fry until crispy.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
20 Mins

 

 

 

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