| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Emlive09 |
1 |
servings |
INGREDIENTS
| 1 |
|
Stick butter |
| 1/2 |
c |
Flour |
| 1/2 |
c |
Minced onions |
| 1/4 |
c |
Minced celery |
|
|
Salt |
|
|
Cayenne |
| 1 |
|
Bottle light beer; (12-ounce) |
| 4 |
c |
Chicken stock |
| 2 |
c |
Whole milk |
| 1 |
lb |
Sharp cheddar cheese; grated |
| 1 |
ds |
Crystal Hot Sauce |
| 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 |
INSTRUCTIONS
FOR THE TEMPURA
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
Converted by MC_Buster.
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.
A Message from our Provider:
“No one can ignore Jesus forever”