CHEDDAR HORSERADISH SOUP RECIPES

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HORSERADISH CHEDDAR BEER SOUP RECIPE - FOOD.COM



Horseradish Cheddar Beer Soup Recipe - Food.com 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.

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

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, FatContent 19.4, SaturatedFatContent 9.7, CholesterolContent 44.5, SodiumContent 1008, CarbohydrateContent 16.7, FiberContent 1.6, SugarContent 2.3, ProteinContent 12.7

WHITE CHEDDAR AND HORSERADISH SPREAD RECIPE | ALLRECIPES



White Cheddar and Horseradish Spread Recipe | Allrecipes image

A rich and creamy cheese spread, with a powerful horseradish and cheddar kick. A perfect appetizer for a big dinner or snack for a party. Serve cold with crusty bread or veggies.

Provided by Andrew Pyzdek

Categories     Appetizers and Snacks    Dips and Spreads Recipes    Cheese Dips and Spreads Recipes

Total Time 40 minutes

Prep Time 10 minutes

Yield 8 servings

Number Of Ingredients 4

1 (8 ounce) package cream cheese, softened
1 (8 ounce) package shredded extra-sharp white Cheddar cheese
1 teaspoon grated horseradish, or more to taste
½ teaspoon ground mustard

Steps:

  • Beat cream cheese in a large bowl using an electric hand mixer until light and airy. Mix Cheddar cheese, horseradish, and mustard into cream cheese until fully incorporated. Refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 211.7 calories, CarbohydrateContent 1.2 g, CholesterolContent 60.2 mg, FatContent 19.1 g, ProteinContent 9.2 g, SaturatedFatContent 12.1 g, SodiumContent 256.7 mg, SugarContent 0.1 g

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