Horseradish Soup Recipes

CHEDDAR-HORSERADISH SOUP

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.
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HORSERADISH SOUP

Steps:

• Melt butter in heavy large saucepan over medium-high heat. Add breadcrumbs and shallots and sauté 1 minute (do not brown). Add 6 cups broth, potatoes and horseradish are very tender, about 1 hour. Puree soup in batches in blender. Return soup to saucepan. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Heat oil in heavy large skillet over medium-high heat. Add bread crumbs and turkey; sauté until bread is crisp and turkey is heated through, about 5 minutes.
• Bring soup to simmer, thinning with more vegetable broth if necessary. Ladle soup into bowls. Top with turkey and bread cubes.

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.

HORSERADISH CHEDDAR BEER SOUP

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.