SLOW COOKER SPLIT PEA SOUP WITH HORSERADISH CREAM
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
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.
HOW TO MAKE HORSERADISH CREAM
Easy Horseradish Cream recipe adds a swift kick to mild soups, roasted meats, or alongside meaty stews.
Provided by Molly Watson
Categories Condiment
Time 5m
Yield 8
Number Of Ingredients 4
Steps:
- If using heavy cream, beat it lightly first to thicken it so you can dollop it onto things. If you're using crème fraîche, you can whip that if you like a lighter texture.
- In a small bowl, mix together whichever cream you're using and the horseradish.
- Start off by adding 1 tablespoon horseradish.
- Mix everything together and taste.
- Add more horseradish for more kick.
- Add salt and pepper to taste.
- Serve immediately or keep covered and chilled up to 2 days. Note that the horseradish flavor will intensify as it sits.
Nutrition Facts : Calories 30 kcal, Carbohydrate 1 g, Cholesterol 8 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, Sodium 40 mg, Sugar 1 g, Fat 3 g, ServingSize 8 servings, UnsaturatedFat 0 g
CREAM OF HORSERADISH SOUP
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
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
HORSERADISH SOUP
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
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
HORSERADISH CREAM SAUCE
Mix together Alton Brown's Horseradish Cream Sauce from Food Network for an easy condiment to go with roast beef and more.
Provided by Alton Brown
Categories condiment
Time 4h10m
Yield approximately 1 1/4 cups
Number Of Ingredients 6
Steps:
- Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.
BEET SOUP WITH HORSERADISH CREAM
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
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.
CREAM OF TOMATO AND HORSERADISH SOUP
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
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.
PRESSURE COOKER SPLIT PEA SOUP WITH HORSERADISH CREAM
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
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.)
WILD MUSHROOM SOUP WITH HORSERADISH CREAM
Provided by Ralph Potter
Categories Soup/Stew Dairy Mushroom Easter Horseradish Fall Spring Sour Cream
Yield makes 4-6 servings
Number Of Ingredients 13
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.
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