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 Jaime McGrew, is from Our Family Cookbook ,
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Contributor: |
Contributor: Jaime McGrew Added: Tuesday, October 14, 2008
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Category: |
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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)
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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. |
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Number Of
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Number Of
Servings:10 |
Preparation
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Preparation
Time:20 Mins |
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