Cream Of Horseradish Soup Recipes

HORSERADISH SOUP

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.

CREAM OF TOMATO AND HORSERADISH SOUP

Steps:

• Melt the butter in a large saucepan and cook the onion and celery for about 10 minutes until softened.
• Add the garlic and cook for a further few minutes. Add the tomatoes with the sugar, broth and a good pinch of salt and ground black pepper. Bring to the boil and cook for 15 minutes then liquidize.
• Stir in the horseradish and the cream and gently heat, taking care not to let the soup boil. Taste for seasoning.

CREAM OF HORSERADISH SOUP

Steps:

• Saute scallions and parsley in butter for 2 minutes or until scallions are soft.
• Stir in horseradish and applesauce and saute for another minute.
• Stir in wine & broth and bring to a simmer.
• In small bowl mix flour in 1/3 cup of cream until wel blended. Add remaining cream and whisk throughly. Add cream slowly to simmering soup and return to simmer until thicked.
• Check for seasoning and add white pepper.

SQUASH SOUP WITH HORSERADISH CREAM

Steps:

• Peel the squash and remove the seeds and chop.
• Peel, core and chop the apple.
• Heat the butter in a large pan.
• Add onions and cook, stirring constantly for approximately 5 minutes until soft.
• Stir in curry powder. Continue cooking to bring out the flavor, stirring constantly (about 2 minutes).
• Add the stock, squash, apple and sage.
• Bring to boil, lower heat, cover and simmer for 20 minutes, until squash and apples are soft.
• Meanwhile, make the horseradish cream. Whip the cream in a bowl until stiff, then stir in the horseradish sauce and curry powder. Cover and chill in the refrigerator until needed.
• Puree the soup in a blender or food processor.
• Return to the clean pan and add the apple juice.
• Season to taste.
• Reheat gently, without boiling.
• Serve in bowls topped with horseradish cream and a dusting of curry powder.
• Optional: Garnish with shredded lime rind.