Cheese soup with horseradish
Votes: 2
Time: 10 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
This savory and thick horseradish cheese soup is a wonderful warming and mood-lifting treat on a chilly day. Grated cheddar and cream give it a creamy texture and flavor, which is balanced beautifully by the spices, while a few tablespoons of flour help thicken the soup for a delicious texture.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 carrots
- 2 leeks
- 1 bottle of beer
- 2 cups of cream with 10% fat content
- 1.5 cups cheddar
- 1/4 cup horseradish
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Recipes with similar ingredients: carrot, leeks, light beer, creamy horseradish, cream, cheddar cheese, ground cayenne pepper, mustard powder
Cooking the dish according to the recipe:
- Sauté 2 diced carrots and 2 leeks in butter. Add cayenne pepper, salt, 3 tablespoons flour, and 2 tablespoons dry mustard; cook for 2 minutes. Add 1 bottle of beer, 1/4 cup horseradish, 3 cups water, and a splash of Worcestershire sauce; simmer until thickened. Turn off the heat.
- Stir in 2 cups of 10% fat cream and 1.5 cups of cheddar.
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