Horseradish Soup Food

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 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.

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

HOMEMADE HORSERADISH

Steps:

• In an electric food processor or blender, process horseradish root, vinegar, sugar and salt. Carefully remove the cover of the processor or blender, keeping your face away from the container. Cover and store the horseradish in the refrigerator.

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.