Cream Of Horseradish Soup Recipes

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 CREAM SAUCE

Steps:

• Stir the mayonnaise, horseradish, and Dijon mustard in a bowl until evenly combined. Fold in the whipped cream, then season to taste with sugar, salt, and pepper.

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.

HORSERADISH CREAM SAUCE

Steps:

• In a small bowl, combine horseradish, vinegar, lemon juice, mustard, salt and pepper. In another bowl, beat cream until soft peaks form; fold into horseradish mixture.

CREAMY HORSERADISH SAUCE

Steps:

• Whisk sour cream, prepared horseradish, salt, and pepper together in a bowl. Refrigerate until chilled, about 15 minutes.

WILD MUSHROOM SOUP WITH HORSERADISH CREAM

Steps:

• In a frying pan or skillet, sweat the onion, celery, and leek in some of the butter over low heat until soft. Add the morels to the pan. Continue to cook over low heat for 5-6 minutes. Add the chicken stock and potatoes to the saucepan and bring to a boil. Simmer for 45 minutes. Puree the soup in a food processor or blender. Don't be tempted to thin the liquid down too much, as the finished soup should be fairly thick. Keep hot.
• Make the horseradish cream by mixing the horseradish with the sour cream and some pepper.
• Melt a little butter in a frying pan and quickly fry the porcini mushrooms. Add the parsley, toss together and then strain through a fine-mesh sieve to drain off the butter.
• To serve, adjust the soup's seasoning with salt and pepper and serve in deep bowls with some of the sauteed porcini mushrooms and a dollop of horseradish cream in the middle.

BEET SOUP WITH HORSERADISH CREAM

Steps:

• In medium bowl, stir together sour cream and horseradish. Cover and refrigerate until ready to use.
• In 6-quart stock pot over moderate heat, heat oil until hot but not smoking. Add onions, celery, and garlic and sauté until onions are translucent, about 10 minutes. Add beets and stir until lightly coated with oil. Add 8 cups water, cover, and bring to boil. Reduce heat to low and simmer until beets are tender and easily pierced with fork but not falling apart, about 1 hour.
• Remove from heat and stir in lemon juice, sugar, coriander, salt, and pepper. Serve hot, topped with horseradish cream, or serve chilled.
• Variation:
• : If you plan on serving this soup at two seders and want some variety on the second night, try this twist that combines Eastern European knaidlach (matzoh balls) and Middle Eastern kibbeh (meatballs): Prepare matzoh ball dough (you can use a packaged mix) and chill at least 15 minutes. Meanwhile, in a large bowl, stir together ground beef or lamb, chopped onion, chopped celery, chopped fresh mint, a pinch of cinnamon, a pinch of nutmeg, salt, and pepper. Form the meat into mini-meatballs. Wrap matzoh ball dough around each meatball to form "knaidlach kibbeh." Boil the balls according to the package directions (the meat will cook inside them). Place two balls in each bowl of hot soup.