CHEDDAR-HORSERADISH SOUP RECIPE - (4.5/5)
Provided by barbaran
Number Of Ingredients 12
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.
CHEDDAR HORSERADISH CHEESE BALL
Steps:
- 1. Mix both of the cheeses, the onion, horseradish, 1 of the tablespoon parsley, Worcestershire, salt to taste and 1/4 teaspoon pepper in a medium bowl until evenly combined. Form the cheese mixture into a ball, cover with plastic wrap and chill until firm and the flavors have blended, at least 4 hours or overnight.
- 2. Remove the cheese ball from the refrigerator up to 30 minutes before serving. Cook the bacon in skillet until crisp, transfer to a paper towel, and when cool crumble. Mix the bacon with the nuts and remaining tablespoon parsley in a shallow bowl. Roll the cheese ball in the mixture so that it is coated evenly. Serve with vegetables and crackers.
CHEDDAR SOUP
Mushrooms and carrots lend contrasting color and texture to this cheese soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 9
Steps:
- In a large saucepan, melt butter over medium heat. Add garlic, and cook until soft, about 1 minute. Reduce heat to medium-low, stir in flour, and cook, stirring, until it bubbles. Gradually add 1/2 cup stock, about 1/4 cup at a time, stirring constantly to incorporate each addition completely. Slowly add remaining 1 1/2 cups stock and the water, still stirring. Add mushrooms and 1/4 teaspoon salt, and simmer until mushrooms are soft, about 20 minutes.
- Add carrots, return soup to a simmer, and then remove from heat. Stir in half the cheese until it melts into the liquid, and then stir in remaining cheese. Serve at once.
CHEDDAR CHEESE SOUP
My husband loves this soup served with muffins or corn scones. It came from the "Moosewood Restaurant Cooks at Home" cookbook.
Provided by Mrs.Habu
Categories Cheese
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Saute onions in the oil for 5 minutes or until onions begin to soften.
- Stir in the potatoes, carrots, squash, black pepper, and turmeric.
- Add the stock and simmer for 15 to 20 minutes, until the vegetables are soft.
- Stir in the buttermilk (or milk) and the cheese.
- Puree the soup in a blender or food processor.
- Gently reheat.
- Add salt to taste and serve.
WHITE CHEDDAR AND HORSERADISH SPREAD
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
Time 40m
Yield 8
Number Of Ingredients 4
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, Carbohydrate 1.2 g, Cholesterol 60.2 mg, Fat 19.1 g, Protein 9.2 g, SaturatedFat 12.1 g, Sodium 256.7 mg, Sugar 0.1 g
HORSERADISH CHEDDAR BEER SOUP
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
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
HORSERADISH SOUP
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
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
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