Cheddar Cheese and Beer Soup with Tempura Broccoli Florets | Emerils.com

Ingredients

• 1 stick of butter
• 1/2 cup flour
• 1/2 cup minced onions
• 1/4 cup minced celery
• Salt
• Cayenne
• 1 (12-ounce) bottle of light beer
• 4 cups chicken stock
• 2 cups whole milk
• 1 pound sharp cheddar cheese, grated
• Dash of Crystal Hot Sauce
• For the Tempura:
• 2/3 cup all-purpose flour
• 1/2 cup cornstarch
• 1 large egg, beaten
• 1 cup seltzer water
• 8 fresh broccoli florets, blanched
• 1 tablespoon finely chopped fresh parsley leaves