Cheddar Horseradish Soup Recipe 455

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CHEDDAR-HORSERADISH SOUP



Cheddar-Horseradish Soup image

Provided by Food Network Kitchen

Number Of Ingredients 0

Steps:

  • Sweat 2 each diced carrots and leeks in butter. Add cayenne, salt, 3 tablespoons flour and 2 tablespoons dry mustard; cook 2 minutes. Add 1 bottle beer, 1/4 cup horseradish, 3 cups water and a dash of Worcestershire; simmer until thick. Whisk in 2 cups half-and-half and 1 1/2 cups cheddar.
  • See all 50 Easy Soups

HORSERADISH SOUP



Horseradish Soup image

Make and share this Horseradish Soup recipe from Food.com.

Provided by acid.

Categories     Vegetable

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 tablespoons butter or 2 tablespoons vegetable oil
1/4 cup fresh breadcrumb
3 tablespoons shallots (chopped)
1 quart chicken broth or 1 quart vegetable broth
2 cups russet potatoes (peeled and cubed)
1 cup fresh horseradish, grated or 1 cup prepared horseradish
1 lb Polish sausage (cubed)
1/4 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
4 slices pumpernickel bread (crusts removed and cubed)
2 tablespoons olive oil
2 teaspoons paprika

Steps:

  • For croutons: heat oven to 325°F.
  • Put bread on a baking sheet and and bake in oven for 10 minutes turning once.
  • Meanwhile, in a small sauce pan over low heat combine the oil and paprika.
  • Simmer for 5 minutes to blend flavors.
  • Combine the oil mixture and bread in a bowl and toss to coat.
  • Place bread back on baking sheet and bake for another 10 minutes or until crisp.
  • For soup: heat butter in a heavy saucepan or stockpot until melted.
  • Add shallots and bread crumbs.
  • Cook shallots until softened about 1 minute, don't brown the bread crumbs.
  • Add broth, potatoes and horseradish and bring to a boil.
  • Reduce heat, cover and simmer for 45 minutes or until the potatoes and horseradish are tender.
  • Place soup in blender or food processor and process till smooth.
  • Return soup to stockpot and season with salt and pepper.
  • In a heavy skillet over medium high heat, brown the sausage, about 5 minutes and then add to soup.
  • Return soup to a simmer and ladle into bowls garnishing with the croutons.

Nutrition Facts : Calories 701.4, Fat 48.1, SaturatedFat 16.9, Cholesterol 94.7, Sodium 2223.5, Carbohydrate 40.1, Fiber 5.3, Sugar 2, Protein 27

CHEDDAR-HORSERADISH SOUP RECIPE - (4.5/5)



Cheddar-Horseradish Soup Recipe - (4.5/5) image

Provided by barbaran

Number Of Ingredients 12

2 each diced carrots and leeks
butter
cayenne
salt
3 tablespoons flour
2 tablespoons dry mustard
1 bottle beer
1/4 cup horseradish
3 cups water d
dash of Worcestershire
2 cups half-and-half
1 1/2 cups cheddar

Steps:

  • Sweat 2 each diced carrots and leeks in butter. Add cayenne, salt, 3 tablespoons flour and 2 tablespoons dry mustard; cook 2 minutes. Add 1 bottle beer, 1/4 cup horseradish, 3 cups water and a dash of Worcestershire; simmer until thick. Whisk in 2 cups half-and-half and 1 1/2 cups cheddar.

HORSERADISH CHEDDAR BEER SOUP



Horseradish Cheddar Beer Soup image

This hearty soup is adapted from a recipe by Jenny Levison, owner of Souper Jenny, a Buckhead GA cafe that serves hundreds of bowls of soup a day from a menu that changes daily. Jenny's soup-making tips include "tasting everything as you go, using recipes as a guide. Read through them and substitute if you need to adapt to what you have on hand or your taste, and then try it!" She suggests using a dark beer like Guinness; others prefer pale ale ... but use a lighter beer if you'd like. I especially like the combination of horseradish, cheese and beer in the basic recipe and suggest adding spices, etc., to heighten flavors as desired. I've included Optional Additions that might give you some ideas but are not part of the original recipe. Another Golden Whisk winner as one of "The Best Recipes of 2009" awarded by the Atlanta Journal Constitution.

Provided by ninja

Categories     Cheese

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
2 cups chopped onions
2 tablespoons minced garlic
8 tablespoons all-purpose flour
6 cups recipe vegetable stock (Easy, Basic Vegetable Stock recommended)
1 (15 ounce) can roasted red peppers, drained and finely chopped
2 (12 ounce) bottles beer
3 cups sharp cheddar cheese
2 tablespoons prepared horseradish
salt and pepper, to taste
chopped parsley, for garnish

Steps:

  • In a heavy stockpot over medium-high heat, heat olive oil for 60 seconds. Add onions and sauté 5 minutes or until onions are soft, then add garlic. Cook 5 minutes more, then add flour and cook, stirring often, for an additional 5 minutes.
  • Add stock slowly and stir to make sure all flour is dissolved. Add roasted peppers and beer and bring soup to a boil. Lower heat and simmer soup for 30 minutes, stirring occasionally.
  • Take off heat, slowly stir in grated cheese and add horseradish, then use an immersion blender to make a smooth soup. Season to taste with salt and pepper. Garnish with chopped parsley and serve.
  • Optional Additions: Some find that a dash or so of cayenne stirred in at the end is all they need, but you could alternatively add 2 tsps. each (or amounts desired) of dry mustard and Worcestershire when you add the horseradish. For a richer soup, stir in about 1/2 cup heavy cream just after blending the soup in Step 3. Then heat gently on LOW, stirring occasionally, for 4-5 minutes before final seasoning off the heat. Many nonvegetarians garnish the finished soup with some cooked, crumbled bacon.

Nutrition Facts : Calories 312.4, Fat 19.4, SaturatedFat 9.7, Cholesterol 44.5, Sodium 1008, Carbohydrate 16.7, Fiber 1.6, Sugar 2.3, Protein 12.7

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