Cheddar Cheese And Beer Soup with Tempura Broccoli Floret
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Yield: 1 Ready in 1 hours
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Cheddar Cheese And Beer Soup with Tempura Broccoli Floret Preparation
MMMMM----------------------FOR THE TEMPURA--------------------------- 2/3 c All-purpose flour 1/2 c Cornstarch 1 lg Egg; beaten 1 c Seltzer water 8 Fresh broccoli florets; -blanched 1 tb 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. 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. To serve, ladle the soup into each bowl. Garnish with the Tempura Florets and parsley. Yield: 8 servings Per serving: 4024 Calories (kcal); 266g Total Fat; (61% calories from fat); 158g Protein; 219g Carbohydrate; 978mg Cholesterol; 12685mg Sodium Food Exchanges: 11 Grain(Starch); 16 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 41 1/2 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC46 Converted by MM_Buster v2.0n.
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