Best Horseradish Soup Recipes

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CREAM OF TOMATO AND HORSERADISH SOUP



Cream of Tomato and Horseradish Soup image

This is based on good old-fashioned cream of tomato soup but it tastes a lot better than the canned variety. Make it the day before, then reheat when you want to serve.

Provided by English_Rose

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

2 ounces butter
2 onions, finely chopped
2 celery ribs, finely chopped
2 garlic cloves, finely chopped
2 (14 ounce) cans chopped tomatoes
1 pinch sugar
3 1/4 cups vegetable broth
1 teaspoon creamed horseradish
1/2 cup whipping cream
salt and pepper

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.

CHEDDAR-HORSERADISH SOUP



Cheddar-Horseradish Soup image

Provided by Food Network Kitchen

Number Of Ingredients 0

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 SOUP



Horseradish Soup image

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

2 tablespoons butter or 2 tablespoons vegetable oil
1/4 cup fresh breadcrumb
3 tablespoons shallots (chopped)
1 quart chicken broth or 1 quart vegetable broth
2 cups russet potatoes (peeled and cubed)
1 cup fresh horseradish, grated or 1 cup prepared horseradish
1 lb Polish sausage (cubed)
1/4 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
4 slices pumpernickel bread (crusts removed and cubed)
2 tablespoons olive oil
2 teaspoons paprika

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

JERUSALEM ARTICHOKE & HORSERADISH SOUP



Jerusalem artichoke & horseradish soup image

A hearty and satisfying soup, perfect for the winter months

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Snack, Soup

Time 55m

Number Of Ingredients 7

650g Jerusalem artichokes , scrubbed
2 tbsp olive oil
600g vegetable stock
1 medium potato diced
1 tbsp horseradish sauce
2 tbsp chopped fresh chives plus extra to garnish
4 tbsp double cream

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Put the artichokes in a roasting tin and drizzle with the oil. Bake for 30 mins until tender. remove from the oven, then set aside to cool.
  • Meanwhile, in a large pan, bring the stock to the boil, add the potato and simmer for 5-10 mins until tender. When the artichokes are cool enough to handle, carefully peel away the skins and transfer the flesh to a food processor. Add the potatoes and a little of the vegetable stock, then process until smooth.
  • Return the processed mixture to the remaining stock, stir together and heat gently through. Stir in the horseradish sauce and chopped chives, then season generously to taste. Ladle the soup into bowls and top each with a tablespoon of the cream. Serve soup garnished with the fresh chives.

Nutrition Facts : Calories 243 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 24 grams carbohydrates, Fiber 6 grams fiber, Protein 4 grams protein, Sodium 0.63 milligram of sodium

CUCUMBER, YOGURT, AND HORSERADISH SOUP



Cucumber, Yogurt, and Horseradish Soup image

Horseradish is tempered by mild, cool cucumber and yogurt.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 6

2 small seedless cucumbers
1 1/2 cups low-fat plain yogurt
4 1/2 teaspoons finely grated lemon zest (from 2 lemons)
2 tablespoons finely grated peeled fresh horseradish
Freshly ground pepper
Grated lemon zest and thinly sliced cucumber (optional)

Steps:

  • Cut cucumbers into large chunks. Puree half the cucumber with yogurt, lemon zest, and horseradish in a blender until just smooth. Add remaining cucumber, and pulse until chunky, about 4 times. Season with pepper. Refrigerate until cold, about 1 hour. Stir well, and garnish with grated lemon zest and thinly sliced cucumber, if desired, before serving.

Nutrition Facts : Calories 87 g, Fat 3 g, Fiber 3 g, Protein 7 g, SaturatedFat 2 g, Sodium 234 g

CREAM, TOMATO, AND HORSERADISH SOUP



CREAM, TOMATO, AND HORSERADISH SOUP image

Categories     Soup/Stew     Tomato     Side     Picnic     Vegetarian     Quick & Easy     Low Sodium

Yield 6 servings

Number Of Ingredients 9

4 Tablespoons butter
1 onion, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, minced
2 cans (14 1/2 oz) whole peeled tomatoes, chopped
pinch of sugar
2 cans (14 1/2 oz) vegetable stock
1 Teaspoon creamed horseradish
1/2 Cup whipping cream

Steps:

  • Melt the butter in a large saucepan and cook the onion and celery for about 10 minutes until softened and golden. Add the garlic and cook for a few more minutes. Add the tomatoes with the sugar, stock and good pinch of salt and ground black pepper. Bring to a boil and cook for 15 minutes then blend in the blender (or a food processor if yours can handle a lot of liquid, mine can't). Return to saucepan, stir in horseradish and the cream and gently heat, taking care not to let the soup boil. Taste for seasoning.

WILD MUSHROOM SOUP WITH HORSERADISH CREAM



Wild Mushroom Soup with Horseradish Cream image

Provided by Ralph Potter

Categories     Soup/Stew     Dairy     Mushroom     Easter     Horseradish     Fall     Spring     Sour Cream

Yield makes 4-6 servings

Number Of Ingredients 13

1 onion, chopped
2 stalks celery, chopped
1 leek, chopped
1/2 clove garlic, chopped
7oz. unsalted butter
1 lb. morels, sliced
6 cups chicken stock
10 oz. potatoes, peeled
2 tablespoons freshly grated horseradish
4 tablespoons sour cream
salt and freshly ground white pepper
5 oz. porcini mushrooms
1 tablespoon chopped parsley

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.

CHILLED BEET-AND-SAUERKRAUT SOUP WITH HORSERADISH AND CRèME FRAîCHE



Chilled Beet-and-Sauerkraut Soup With Horseradish and Crème Fraîche image

This recipe - invented by Camino's Russell Moore because he couldn't bring himself to discard the salty, pickly liquid left over from sauerkraut - is often on Camino's menu in the winter. He tells me it is an especially good one to make at home, because so many of us have old jars of sauerkraut cowering in the backs of our refrigerators. If my own refrigerator is any gauge, he is correct.

Provided by Tamar Adler

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 14

4 or 5 large beets (about 1 3/4 pounds)
Salt to taste
1 large fennel bulb, or 2 or 3 smaller bulbs
1 large yellow onion
8 or 9 cloves garlic
1/2 pound green or savoy cabbage
Olive oil
1 1/2 cups sauerkraut, preferably red sauerkraut, because it looks better
1 cup sauerkraut liquid
Red-wine vinegar
A handful of mushroom butts, tied in cheesecloth or a coffee filter (optional)
Crème fraîche
1 small piece fresh horseradish, peeled
Black pepper

Steps:

  • Preheat the oven to 375. Wash the beets, and trim only their stem ends, leaving a little of the stems attached. Crowd beets in a single layer in a roasting pan, season lightly with salt and pour in about an inch of water (less if the beets are small, more if they're large). Cover tightly with aluminum foil, and roast until a skewer slides easily through the beets, about an hour.
  • When the beets are cool enough to handle, peel. Trim away any fibrous root ends, and cut into ½-inch cubes. Clean the fennel, keeping tough outers for another purpose. Dice the fennel and onion into pieces slightly smaller than the beet cubes. Slice the garlic. Slice the cabbage to about the size of the sauerkraut.
  • Set a large pot over medium heat, pour in enough oil to cover its bottom and cook the fennel and onion with a small pinch of salt until they soften. Add the sliced cabbage and garlic, and cook for 2-3 minutes. Add the beets, sauerkraut and ½ cup of the sauerkraut liquid, then enough water to barely cover. Add a small splash of vinegar and the mushroom butts (if you're using them). Bring the soup to a boil, then lower the heat and simmer for 5 minutes. Chill the soup.
  • Taste the soup, and add remaining sauerkraut juice to season instead of salt. Serve with a spoonful of crème fraîche, a little grated horseradish and a few grinds of black pepper.

HORSERADISH CHEDDAR BEER SOUP



Horseradish Cheddar Beer Soup 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.

Provided by ninja

Categories     Cheese

Time 1h

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, Fat 19.4, SaturatedFat 9.7, Cholesterol 44.5, Sodium 1008, Carbohydrate 16.7, Fiber 1.6, Sugar 2.3, Protein 12.7

CHEDDAR-HORSERADISH SOUP RECIPE - (4.5/5)



Cheddar-Horseradish Soup Recipe - (4.5/5) image

Provided by barbaran

Number Of Ingredients 12

2 each diced carrots and leeks
butter
cayenne
salt
3 tablespoons flour
2 tablespoons dry mustard
1 bottle beer
1/4 cup horseradish
3 cups water d
dash of Worcestershire
2 cups half-and-half
1 1/2 cups cheddar

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.

BEET SOUP WITH HORSERADISH CREAM



Beet Soup with Horseradish Cream image

Provided by Einat Admony

Categories     Soup/Stew     Milk/Cream     Citrus     Garlic     Onion     Vegetable     Passover     Horseradish     Beet

Yield Makes 8 to 10 servings

Number Of Ingredients 12

1 1/2 cups nondairy sour cream, soy yogurt, or regular sour cream
3 tablespoons finely grated peeled fresh horseradish root
3 tablespoons olive oil
1 medium onion, finely chopped
3 stalks celery, finely chopped
2 garlic cloves, minced
4 medium beets, peeled and cut into 1/2-inch cubes
3 tablespoons fresh lemon juice
1 tablespoon sugar
2 teaspoons ground coriander
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

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.

WILD MUSHROOM SOUP WITH HORSERADISH CREAM



Wild Mushroom Soup With Horseradish Cream image

Make and share this Wild Mushroom Soup With Horseradish Cream recipe from Food.com.

Provided by Samantha in Ut

Categories     Vegetable

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 onion, chopped
2 stalks celery, chopped
1 leek, chopped
1/2 garlic clove, chopped
7 ounces unsalted butter
1 lb morel, sliced
6 cups chicken stock
10 ounces potatoes, peeled
2 tablespoons freshly grated horseradish
4 tablespoons sour cream
salt and fresh ground white pepper
5 ounces porcini mushrooms
1 tablespoon chopped parsley

Steps:

  • In a frying pan or skillet, sweat the onion, celery, garlic, 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.

Nutrition Facts : Calories 631.3, Fat 47.8, SaturatedFat 28.3, Cholesterol 122.8, Sodium 583.9, Carbohydrate 38.1, Fiber 4.5, Sugar 11.8, Protein 16.8

TOMATO AND BASIL SOUP WITH HORSERADISH CREAM



TOMATO AND BASIL SOUP WITH HORSERADISH CREAM image

Categories     Tomato

Yield 6 servings

Number Of Ingredients 12

1 T olvie oil
1/2 cup chopped celery
1/2 cup chopped onion
1/2 tsp dried Italian seasoning
1 tsp kosher salt
4 cups chicken stock
2 1/3 cups strained tomatoes
2 tsp hot sauce
2 large tomatoes, seeded and diced
1/2 cup heavy cream
1 cup basil sliced thinly, plus extra leaves for garnish
1/3 cup freshly grated horseradish, divided

Steps:

  • In a medium saucepan over medium high heat, warm the olive oil. Add celery, onion and Italian seasoning, and cook 3 to 4 minutes until onions and celery are slightly softened. Season with salt. Add chicken stock, strained tomatoes and hot sauce. Bring to a boil, stirring occasionally. Reduce heat to medium low, add the fresh tomatoes and heavy cream, and simmer for 10 to 15 minutes, stirring occasionally. Just before serving, stir in sliced basil and 1/4 cup of the horseradish. Serve into bowl, and garnish each bowl with the remaining horseradish and basil.

CREAM OF HORSERADISH SOUP



Cream of Horseradish Soup image

I couldn't find anything like this on the Zaar so I am posting it. I found this in the local paper. Definitely for a sophisticated palette! Unique but not overpowering! I really like it!

Provided by Kiwiwife

Categories     Low Protein

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 tablespoon butter
10 scallions, sliced whites and 1 inch green
1 tablespoon chopped fresh parsley
3 tablespoons prepared horseradish
1 tablespoon unsweetened applesauce
1 cup white wine
3 cups chicken stock (or water with boullion) or 3 cups vegetable stock (or water with boullion)
2 1/2 tablespoons flour
1 cup heavy cream
white pepper

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.

Nutrition Facts : Calories 254.3, Fat 18.2, SaturatedFat 10.8, Cholesterol 63, Sodium 230.3, Carbohydrate 11.9, Fiber 1, Sugar 3.5, Protein 4.8

TOMATO ONION SOUP WITH BABY ARUGULA, EGGS AND HORSERADISH DRESSING



TOMATO ONION SOUP WITH BABY ARUGULA, EGGS AND HORSERADISH DRESSING image

Categories     Salad     Soup/Stew     Egg     Leafy Green     Tomato     Vegetable     Appetizer     Side     Easter     Low Carb     Low Fat     Vegetarian     Kid-Friendly     Quick & Easy     Low Cal     Wheat/Gluten-Free     Dinner     Lunch     Salad Dressing     Basil     Spring     Summer     Winter     Healthy

Yield 4

Number Of Ingredients 3

1 litre homemade tomato purée (you may use store bought as well), 2 cups filtered water 4 large yellow onions, sliced 1 clove garlic (minced), 2 tablespoons extra virgin olive oil, 1 sprig of fresh thyme, 1 sprig of fresh basil, Sea salt and pepper to taste
3/4 cup grapeseed oil, 1 whole egg (raw), 1/4 teaspoon Dijon mustard, 1/2 teaspoon apple cider vinegar, 1/4 teaspoon raw honey ,1 teaspoon lemon juice, 1/4 teaspoon lemon zest, 1 tablespoon prepared horseradish, Sea salt and pepper to taste
1 5-ounce package baby arugula, 4 to 6 hardboiled eggs, Roasted hazelnuts for garnish

Steps:

  • Soup In a large pot, add the olive oil and bring to medium heat. Add the sliced onions and turn the heat down to low and cook them for 40 to 60 minutes. You want them to just begin to caramelize. They should still be yellow in colour but you should be able to see a little bit a brown caramel colour on some of the onion. Add in the garlic and cook for another 2 to 3 minutes. Add in the tomato purée, water, basil, thyme, sea salt, pepper and bring to a simmer. Once its reached a simmer turn the heat off and let the pot sit on the burner, while you prepare the rest of the recipe. Horseradish Dressing I like to use a food processor to make this type of dressing, but you could also use a blender or an immersion hand blender. Essentially, you are making a mayonnaise first, so you need some type of device to make it work. Add the whole egg, Dijon mustard, raw honey, apple cider vinegar to your food processor. Measure out your oil and have it ready to pour. Start the food processor and very gradually start to trickle in the oil. The mixture will be rather fluid right up until the end. You'll even hear the difference as the food processor is running. Once you've poured all your oil in, the mixture should have thickened and you can turn off the food processor. Remove the mayonnaise into a medium sized bowl and add in the lemon juice and zest, horseradish and finally season with salt and pepper to taste. Stir it all together and your creamy dressing is ready to use. Toppings/Assembly In this recipe I chose to do the soup and salad all in one, but you could also plate the baby arugula separately from the soup. Pour the hot tomato onion soup in a bowl and add a generous handful of the baby arugula on top of the soup, add the egg, sprinkle with some chopped roasted hazelnuts and drizzle with the horseradish dressing. Serve immediately and enjoy!

HORSERADISH MATZO BALL SOUP



Horseradish Matzo Ball Soup image

Provided by David Firestone And Susan Brenna

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 19

1 (4½- to 5-pound) chicken
2 large onions, peeled and quartered
2 celery stalks, cut into chunks
3 medium carrots, peeled
2 medium parsnips, peeled
3 garlic cloves, smashed and peeled
1 tablespoon plus 1 teaspoon kosher salt, more as needed
1 small bunch parsley, chopped leaves reserved for garnish
1 small bunch dill, chopped leaves reserved for garnish
4 thyme branches
2 bay leaves
5 peppercorns
3 whole cloves
4 large eggs, lightly beaten
1/4 cup extra-virgin olive oil
1 cup matzo meal
3 tablespoons freshly grated horseradish
1/4 teaspoon allspice
1/4 teaspoon ground black pepper

Steps:

  • In a large pot, combine chicken, onions, celery, 2 carrots, 1 parsnip, garlic, 1 tablespoon salt, parsley stems (reserve leaves), dill stems (reserve leaves), thyme branches, bay leaves, peppercorns and cloves. Add enough water to cover everything by 1 inch.
  • Bring liquid to a boil over medium-high heat. Reduce heat to medium-low and simmer gently for 2 hours. Skim foam and fat frequently with a slotted spoon.
  • While the stock simmers, prepare the matzo ball mixture. In a large bowl, stir together the eggs, oil, 1/4 cup reserved broth, matzo meal, horseradish, allspice, ground pepper and 1 teaspoon salt. Cover with plastic wrap and refrigerate 2 to 3 hours.
  • Strain stock through a fine-mesh sieve into a large bowl (you should have about 2 1/2 quarts) and set aside to cool. Reserve chicken for another purpose; discard vegetables. Broth can be made up to three days ahead and refrigerated.
  • Bring a large, wide pot of salted water to a boil. Using water-moistened hands, roll the matzo ball mixture into 1½-inch balls. Use a slotted spoon to lower into the boiling water; reduce heat and simmer matzo balls until very tender, about 50 minutes to 1 hour.
  • Put reserved chicken broth in a pot, bring to a simmer, and season with more salt and pepper if necessary. Thinly slice the remaining carrot and parsnip. Add the vegetables to the broth and cook until just tender, 10 to 15 minutes.
  • Spoon a few matzo balls into the bottom of each serving bowl and ladle hot broth and vegetables on top. Garnish with parsley and dill.

Nutrition Facts : @context http, Calories 460, UnsaturatedFat 20 grams, Carbohydrate 16 grams, Fat 30 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 8 grams, Sodium 782 milligrams, Sugar 4 grams, TransFat 0 grams

HORSERADISH SOUP



Horseradish Soup image

Categories     Soup/Stew     Potato     Poultry     turkey     Appetizer     Lunch     Horseradish     Fall     Winter     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 9

5 tablespoons butter
1/4 cup fresh white breadcrumbs
1/4 cup minced shallots
6 cups (or more) canned vegetable broth
1 pound russet potatoes, peeled, cut into 1/2-inch cubes
8 ounces fresh horseradish, peeled, finely grated (about 1 1/4 cups)
2 tablespoons olive oil
4 ounces pumpernickel bread slices, cut into small cubes
4 ounces smoked turkey, cut into small cubes

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.

PRESSURE COOKER SPLIT PEA SOUP WITH HORSERADISH CREAM



Pressure Cooker Split Pea Soup With Horseradish Cream image

The pressure cooker turns simple ingredients into a creamy and satisfying soup in under an hour. Split peas are a type of field pea that's been dried and split. They have been eaten around the world for ages, because they are cheap, nonperishable and widely available. This recipe is enriched a ham hock, which provides salty pork bits. Ham hocks can be harder to find, but they are also inexpensive and add body and flavor to soups - and freeze well, so they are worth having on hand. If you don't have a ham hock, you can use a leftover ham bone or diced thick-cut ham, or toss in some crisped bacon at the end. (You can also prepare this recipe in a slow-cooker.)

Provided by Sarah DiGregorio

Categories     dinner, lunch, soups and stews, main course, side dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 18

3 tablespoons unsalted butter (or olive oil)
1 large yellow or red onion, finely chopped
3 celery stalks, thinly sliced
1 large carrot, chopped
5 large garlic cloves, smashed and chopped
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
2 fresh thyme sprigs, leaves removed, or 1/2 teaspoon dried thyme
2 fresh or dried bay leaves
Kosher salt and black pepper
6 cups chicken stock
1/3 cup dry white wine or vermouth (see Tip)
1 pound green or yellow split peas
1 smoked ham hock (about 1 pound)
1/2 lemon, juiced (about 1 tablespoon)
1 cup sour cream
2 tablespoons jarred, drained horseradish
1 teaspoon Dijon mustard

Steps:

  • Turn on the sauté setting on a 6- to 8-quart electric pressure cooker. Melt the butter, then add the onion. Cook, stirring occasionally, until translucent, about 5 minutes. Add the celery, carrot, garlic, smoked paprika, garlic powder, thyme, bay leaves, 2 teaspoons salt and a few generous grinds of pepper. Cook, stirring, until fragrant and well combined, about 2 minutes.
  • Pour in the stock and wine, and let the mixture come to a bubble, scraping the bottom of the pan. Stir in the spit peas and ham hock.
  • Put the lid on the pressure cooker and turn the steam valve to sealed. Set to cook on high pressure for 18 minutes. After the cook time, turn off the heat and let the pressure reduce naturally for 10 minutes, then release the remaining pressure manually by twisting the steam valve to vent.
  • The soup will thicken as it sits; if it is too thick for your taste, stir in a bit of warm broth or water. If you'd like the soup to be thicker, turn on the sauté setting and let the soup bubble with the lid off for a few minutes, to reduce. Discard the bay leaves, then stir in the lemon juice.
  • Transfer the ham hock to a bowl. Using two forks, pull the meat from the ham hock; discard the bone and return the meat to the pot. Taste the soup and add more salt and pepper if necessary.
  • In a small bowl, stir together the sour cream, horseradish and mustard, and season it with a pinch of salt and pepper. Serve the soup with the horseradish cream for topping. (Split pea soup thickens dramatically when chilled, so if you have leftovers, stir in a little water or broth when reheating to loosen the texture.)

SLOW COOKER SPLIT PEA SOUP WITH HORSERADISH CREAM



Slow Cooker Split Pea Soup With Horseradish Cream image

Yellow or green split peas are consumed around the world because they are cheap, nonperishable and highly nutritious. Preparing them in a slow cooker makes for an affordable, delicious meal-in-a-bowl that requires nothing more than combining all of the ingredients, then simmering for several hours. Don't skip the horseradish cream swirled in at the end; it is the work of just a few minutes, and it makes this humble dish feel special. To make the soup vegetarian, use water instead of chicken stock, increase the smoked paprika to 1 teaspoon, omit the ham, and stir in a spoonful of white or yellow miso paste at the end, which will add savoriness. (You can also prepare this in a pressure cooker.)

Provided by Sarah DiGregorio

Categories     dinner, lunch, soups and stews, main course, side dish

Time 8h

Yield 6 to 8 servings

Number Of Ingredients 18

3 tablespoons olive oil
1 yellow or red onion, minced
3 celery stalks, thinly sliced
1 large carrot, chopped
5 large garlic cloves, smashed and chopped
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
2 fresh thyme sprigs, leaves removed, or 1/2 teaspoon dried thyme
2 fresh or dried bay leaves
Kosher salt and black pepper
1 smoked ham hock (about 1 pound)
1 pound green or yellow split peas
5 1/4 cups chicken stock (or water)
1/4 cup dry white wine or vermouth (see Tip)
1/2 lemon, juiced (about 1 tablespoon)
1 cup sour cream
2 tablespoons jarred, drained horseradish
1 teaspoon Dijon mustard

Steps:

  • In a 6- to 8-quart slow cooker, combine the oil, onion, celery, carrot, garlic, smoked paprika, garlic powder, thyme, bay leaves, 2 teaspoons salt and a few generous grinds of pepper. Add the ham hock, split peas, stock and wine, and cook on low until the peas are tender, 8 to 10 hours.
  • Discard the bay leaves. Transfer the ham hock to a bowl. Using two forks, pull the meat from the ham hock, discard the bone and return the meat to the pot. Stir in the lemon juice, then taste the soup, adding more salt and pepper if necessary. The soup will thicken as it sits; if it is too thick for your taste, stir in a bit of warm broth or water.
  • Combine the sour cream, horseradish and mustard in a small bowl and season with salt and pepper. Serve the soup with the horseradish cream for topping.

SQUASH SOUP WITH HORSERADISH CREAM



Squash Soup With Horseradish Cream image

Recipe comes from The Soup Bible. Interesting pairing of ingredients; makes a lovely creme soup! Definitely a keeper!

Provided by Galley Wench

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

1 butternut squash
1 cooking apple
1 tablespoon butter
1 medium onion, finely chopped
1 -2 teaspoon curry powder (plus extra for garnish)
3 3/4 cups vegetable stock
1 teaspoon chopped sage
2/3 cup apple juice
salt
pepper
4 tablespoons heavy cream
2 teaspoons horseradish sauce
1/8 teaspoon curry powder
1 tablespoon lime rind, shredded (optional)

Steps:

  • Peel the squash and remove the seeds and chop.
  • Peel, core and chop the apple.
  • Heat the butter in a large pan.
  • Add onions and cook, stirring constantly for approximately 5 minutes until soft.
  • Stir in curry powder. Continue cooking to bring out the flavor, stirring constantly (about 2 minutes).
  • Add the stock, squash, apple and sage.
  • Bring to boil, lower heat, cover and simmer for 20 minutes, until squash and apples are soft.
  • Meanwhile, make the horseradish cream. Whip the cream in a bowl until stiff, then stir in the horseradish sauce and curry powder. Cover and chill in the refrigerator until needed.
  • Puree the soup in a blender or food processor.
  • Return to the clean pan and add the apple juice.
  • Season to taste.
  • Reheat gently, without boiling.
  • Serve in bowls topped with horseradish cream and a dusting of curry powder.
  • Optional: Garnish with shredded lime rind.

Nutrition Facts : Calories 174.8, Fat 6, SaturatedFat 3.6, Cholesterol 18.8, Sodium 35.9, Carbohydrate 31.9, Fiber 5.1, Sugar 10.9, Protein 2.5

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