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Sunday, December 12, 2010

Cheddar Horseradish Soup - And more questions answered...

I subscribe to the Food Network Magazine.  In each months new addition, they have a small little booklet on the inside that has 50 recipes of some kind.  Sometimes it's 50 easy snacks, sometimes it's burgers, and even soups.  I do love soups.  I will admit I'm more partial to the creamy soups, so you'll see a lot more of those on here than anything else. When I was looking through, circling the ones I wanted to make, I came across this one:  Cheddar Horseradish Soup.  Now, I know what you're thinking - horseradish soup?  I know it sounds a bit odd, but it was good, I mean really good... Well, for a little while at least, than, unfortunately, it became rather bitter.  I chalk it up to the amount of horseradish this recipe called for, though.  So, to make sure you don't have the same problem I had, I have adapted this recipe to what I believe would work the best to cut that bitterness out ...or at least back considerably!  It's definitely worth a try...and honestly, I believe it would have been good enough without the addition of the horseradish anyway!

Cheddar Horseradish Soup
Adapted from the Food Network Magazine, October 2009
Printable Recipe 
3 Tablespoons unsalted butter
1 carrot, diced
1 leek, diced (white part and light green part only)
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
3 Tablespoons all purpose flour
2 Tablespoons dried mustard
1 bottle of beer
1-2 Tablespoons prepared horseradish
3 cups water
dash of Worcestershire sauce
1 cup half and half
1 1/2 cups shredded cheddar cheese

In a large pot or dutch oven, melt the butter and add the carrots and leek and cook for 5 minutes or until carrots start to become tender.  Add the cayenne, salt, flour, and mustard.  Cook for 2 minutes.  Add one bottle of beer, the horseradish (I would start with one tablespoon, taste and than add any additional horseradish 1 tablespoon at a time), the water, and a dash of Worcestershire; simmer until thickened.  Slowly whisk in the half and half and cheese.  Once the cheese is completely melted let simmer at a very low temp for 5 minutes (do not let it boil).  Pour into individual bowls, top with fried onions or croutons and enjoy!

There is one more thing before I let you go - Michael from Me, My Food and I not only awarded me the lovely blogger award (thank you so much Michael!!) but he also tagged me on a few questions.  You know I'm always willing to answer questions about myself, so I thought I would include these on today's post.  By the way, if you have not been to Michael's site, I highly recommend you heading over there.  He has everything from savory to sweet.   I found his site thanks to his guest post with Chef Dennis...and I"m glad I did... I've already found a ton of tasty recipes that I can't wait to try!  So thank you, Michael, I appreciate you noticing my blog!

Now, on to the questions:
1.  When did you learn to cook?    I learned the small little things about cooking from watching/helping my mom and grandma when I was a little girl.  I didn't enjoy it like I do now, so I really didn't actually "learn" how to really cook until I was in my 20's.  Most of what I know I have learned from making mistakes, watching cooking shows, and listening to others talk.

2.  Name 3 things that are always in your fridge.    Sriracha, parmesan cheese, and real butter.

3.  Do you have any food guilty pleasures? guilty pleasures?  No, not at all..... well, maybe there is that one thing.... like McDonald's french fries, or Twinkies, or even deep fried cheesecakes.  But there's nothing to feel guilty about when I eat those, right?  Why are you all looking at me like that???  :)

4.  Tell us about your most memorable meal.    As much as I want to say my most memorable meal I've had was when I had sushi at this restaurant on Fisherman's Wharf in San Fransisco...cause that was really really really good....I would really have to admit that it was a meal I made myself.  Oh, I'm not being conceited or anything, it's just the truth....hear me out.  I worked for this guy who went on a fishing trip in Alaska.  He came back with pounds and pounds of freshly caught...and then immediately frozen....salmon.  He gave us all a piece or two.  I took it home... sprinkled it with salt and pepper...placed it under the broiler and was THE BEST piece of salmon I had ever eaten.  It needed no other seasoning, no sauce, no anything.  It was perfect!!! mmmmmmmm!!!!

5.  What is your drink of choice?   If we are talking alcoholic, red wine (Chianti or Merlot).  If we are talking nonalcoholic, iced tea.

So, that's it.....Now you know more about the woman behind the blog!!  Ciao!


Jewels said...

Jen, that soup looks fantastic! I bet crumbled bacon on top would be good too! We love horseradish around here, and cheese! Who can go wrong with cheese? Going to try this one!

Cranberry Morning said...

I, for one, think that soup sounds amazing. I know I would love it, for I love horse radish and cheddar! Thanks for posting the recipe. :-)

Chris said...

Your idea to skip the horseradish altogether makes perfect sense because this recipe is basically beer cheese soup (my favorite soup of all) with horseradish added.

StephenC said...

I like the idea of this soup. I am a huge fan of horseradish (don't you love what happens in your nose when you put a little too much wasabi on a piece of sushi?). Guilty pleasures? TMI. Oh, food pleasures - now that's something completely different!

Angie's Recipes said...

A super creamy and delicious soup!

Jennifurla said...

Nice to learn more about you, this soup is awesome!

Betty Ray said...

Love those little FN mag booklets. I think my fav so far was the grilled cheese one. :)

This soup looks nice. Glad you gave it a try and shared.

Design Wine and Dine said...

You and I like the same flavors! This soup is speaking to me!!!!

Cheeseboy said...

McDonald's french fries is a guilty pleasure? I live on those stupid things. I am an embarrassment.

Yenta Mary said...

I always love learning more about my friends! And truly, there is no reason to feel guilty about those deep-fried cheesecakes -- we have to feed our souls as well as our stomachs ... :)

Michael Toa said...

The soup looks so delicious and comforting. Thanks for answering the questions. It's very nice knowing more about you. :)
I also like simple salmon like that. YUM.
Have a great one. Michael