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Ingredientes
- 1 stk butter
- 1/2 c. Flour
- 1/2 c. Chopped onions
- 1/4 c. Chopped celery Salt Cayenne
- 1 bot light beer, (12-oz)
- 4 c. Chicken stock
- 2 c. Whole lowfat milk
- 1 lb Sharp cheddar cheese, grated
- 1 dsh Crystal Warm Sauce
- 2/3 c. All-purpose flour
- 1/2 c. Cornstarch
- 1 lrg Egg, beaten
- 1 c. Seltzer water
- 8 x Fresh broccoli florets, blanched
- 1 Tbsp. Finely minced fresh parsley leaves
Direcciones
- In a large saucepan, over medium heat, heat the butter. Stir in the flour and cook, stirring constantly for 4 min to make a blond roux. Add in the onions and celery. Season with salt and pepper.
- Continue to cook for 2 min or possibly till the vegetables are wilted.
- Stir in the beer and stock. Bring the mix to a boil, reduce to a simmer and cook for 30 min. Stir in the lowfat milk and cheese. Continue to cook for 10 min. Season with salt and warm sauce. Reduce the heat and keep hot.
- 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 in the battered broccoli to the oil and fry till crispy, about 2 to 3 min. 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
