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Recipe Detail Page
White Cheddar & Horseradish Soup
Early Summer 2015
Horseradish and cheddar are traditional British ingredients, making this soup perfect for a Victoria Day picnic, nostalgically transporting you to the British countryside filled with hedgerows and sprawling green pastures.
Serves 4
¼ cup (60 mL) unsalted butter
2 cups (500 mL) leeks (white part only), coarsely diced
1 cup (250 mL) celery, coarsely diced
¼ cup (60 mL) flour
½ tsp (2 mL) mustard powder
6 cups (1.5 L) chicken stock (or vegetable stock if desired), warmed
1 cup (250 mL) white potatoes, peeled and finely diced
2 tbsp (30 mL) prepared horseradish, creamy style
1 cup (250 mL) aged white cheddar, grated
OPTIONAL GARNISH
Leek tops
2 tsp (10 mL) vegetable oil
1 In a large pot, heat butter over medium heat, add leeks and celery and cook for 10 minutes to soften, but not brown, the vegetables.
2 Whisk in flour and mustard powder until well combined with butter. Slowly whisk in warmed chicken stock, not all at once. The mixture will start out thick, but continue to whisk in all the stock to thin the mixture.
3 Add potatoes and bring mixture to a gentle boil. Reduce heat and simmer, covered, for 20 minutes or until potatoes are very tender.
4 Let soup cool and purée in blender until smooth.
5 Place soup back in pot, add horseradish and cheddar. Warm through over low heat until cheese has melted. Adjust seasoning and thin if necessary with your choice of stock, milk or water. Add additional horseradish if desired.
6 For garnish, if desired, cut two 1-inch (2.5-cm) lengths of green leek top into fine julienne and fry in oil over medium-high heat until just beginning to brown and crisp. Drain on paper towels.
Serves 4
