Cheddar Horseradish Soup Recipe 4

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.
• See all 50 Easy Soups

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.

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 HORSERADISH SPREAD

Steps:

• Stir together all ingredients with 1/4 teaspoon each of salt and pepper.

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.

HORSERADISH-CHEDDAR CHICKEN SALAD

Steps:

• Combine chicken, onions, Cheddar cheese, mayonnaise, horseradish, onion powder, garlic powder, salt, and pepper in a bowl. Mix well. Serve warm or chilled.

CHEDDAR-HORSERADISH SOUP RECIPE - (4.5/5)

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.

WHITE CHEDDAR AND HORSERADISH SPREAD

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.