Cheddar and Beer Soup with Tempura Broccoli Florets

Name: Cheddar and Beer Soup with Tempura Broccoli Florets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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.
2
Stir in the flour and cook, stirring constantly for 4 minutes to make a blond roux.
3
Add the onions and celery.
4
Season with salt and pepper.
5
Continue to cook for 2 minutes or until the vegetables are wilted.
6
Stir in the beer and stock.
7
Bring the mixture to a boil, reduce to a simmer and cook for 30 minutes.
8
Stir in the milk and cheese.
9
Continue to cook for 10 minutes.
10
Season with salt and hot sauce.
11
Reduce the heat and keep warm.
12
To serve, ladle the soup into each bowl.
13
Garnish with the Tempura Florets and parsley.
14
Preheat the fryer to 375 degrees F.
15
In a mixing bowl, whisk together the flour, cornstarch, egg, and seltzer water.
16
Mix well to make a smooth batter.
17
Season with salt and cayenne.
18
Dip each floret into the batter, shaking off any excess.
19
Carefully add the battered broccoli to the oil and fry until crispy, about 2 to 3 minutes.
20
Remove and drain on paper towels.
21
Season with salt.

1438

kcal

Calories

Fat

Carbs

120

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 ounces butter, 1/2 cup flour, 1/2 cup minced onions, 1/4 cup minced celery, and more.

Yes, Cheddar and Beer Soup with Tempura Broccoli Florets falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!