Friday, 12 August 2016

Horseradish and Leek Soup

Have you ever ordered a soup not because you necessarily thought it would be delicious, no more because the name of the soup intrigued you? 

That is exactly how we stumbled onto this soup.

We did not have high expectations and so we ordered a small bowl between the two of us and that did not work because it was delicious!  

Our waitress seeing our enthusiasm brought two more bowls it hopes that our praises would motivate other patrons to try it.

Now we were challenged to replicate the soup and so to the internet we turned where we found numerous soup recipes that had horseradish as an ingredient.  

We narrowed those down to soups that also contained cheese and beer, the other two ingredients the restaurant was willing to disclose their soup contained.

Here is the recipe that we came up with.  We replaced cream, flour and butter with a head of cauliflower without loosing any flavour, making our soup healthier so we can eat more.

We hope you try this recipe and enjoy it as much as we do.

  • 1 head of cauliflower broken into flowerets
  • 3 large carrots chopped
  • 3 cups of vegetable broth
  • 2 cups water
  • 1 can of dark beer
  • 1 tablespoon olive oil
  • 3 leeks chopped
  • 3 garlic cloves chopped
  • ½ cup creamy horseradish
  • 2 cups sharp cheese
  • Salt to taste

  1. Clean and chop the cauliflower and carrots.
  2. In a large soup pot add the broth, water and beer and add the cauliflower and carrots, and bring to a simmer.
  3. In a frying pan sauté the chopped leeks and garlic until the leeks are translucent
  4.  Add leeks and garlic to the soup pot and continue cooking until the carrots are tender.
  5. Carefully blend the contents of the pot to a consistency your family likes.  (we use a wand blender directly in the soup pot)
  6. Add the cheese and horseradish blend until these are incorporated
  7. Salt and pepper to taste
  8. Serve

From Our table to Yours
Grandma Snyder

©2013-2016 twosnydergirls
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