Score a Touchdown with this Horseradish Cheddar Beer Soup

The Perfect Dish Just In Time for the Football Playoff Season

Score a Touchdown with this Horseradish Cheddar Beer Soup

horseradish cheddar soup

As a Canadian man with a wife from Wisconsin, there is certainly never a shortage of cheese or beer in our house. This delicious soup incorporates both into a dish like nothing you’ve probably ever tasted before. This vegetable broth based soup is hearty, filling, and delicious. With a bit of bite from the horseradish, and great depth of flavour thanks to the sauteed onion, garlic, and roasted red pepper, this sharp cheddar and dark beer soup is a perfect dish to start off any meal and perfect to feed to your hungry football playoff guests.

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Serve it with a hearty bread so your guests can clean the inside of their bowls – they’ll be talking about it long after your meal is done.

Horseradish Cheddar Beer Soup Ingredients


3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
6 tablespoons all-purpose flour
6 cups vegetable stock
1 x 15 ounce jar roasted red peppers, drained & finely chopped
24 ounces dark beer (e.g. Guinness, Leffe Brune etc.)
3 cups sharp cheddar cheese, grated
2 tablespoons prepared horseradish
Salt and pepper, to taste
Chopped parsley, for garnish


In a heavy stockpot over medium-high heat, heat olive oil. Add onions and saute until onions are soft - about 5 minutes - then add garlic.

Cook for 3 minutes more, then stir in flour, and cook for 3 minutes more, stirring often.

Add stock slowly and stir to make sure all flour is dissolved. Add roasted peppers and beer and bring soup to a boil. Lower heat and simmer soup for 30 minutes, stirring occasionally.

Take off heat, slowly stir in grated cheese and horseradish, then puree with a handheld immersion blender.

Season to taste with salt and pepper. Garnish with chopped parsley and serve.

Adapted from Jenny Levison
Serves: 8

For other great football snacks try these fully loaded nachos or original Buffalo hot wings!


A Year in Food: 8 Favourite Recipes of 2014

A wholly subjective view of an entirely delicious year

A Year in Food: 8 Favourite Recipes of 2014

top recipes 2014

2014 is ramping up into holiday season before bidding us a fond adieu. That means a lot of entertaining and cooking for friends and family. To help you stay inspired I went through all of the YMC recipes I posted this year and chose my absolute favourites for you below.

So what are you waiting for? Gather some of your favourite people around and send 2014 out in delicious style!

 Breakfast For Dinner With A Mexican Twist: Huevos del Norte

What happens when you take a Mexican-inspired meal and place it in the hands of a Canadian chef? A 'breakfast for dinner (or anytime!) that's out of this world.

 Pambazos: Mexican Fried Eggplant Sandwich

The vegetarian Mexican street food that's not hard to make and is an absolute pallet-pleasing ecstasy.

 Parmesan Gnocchi with Lemon Butter and Sage

The lemon lends a wonderful counterpoint to the fluffy gnocchi and buttery Parmesan while bringing a delightful aromatic component with the sautéed fresh basil and shallots.

 Baked Ziti

 A quick and budget-friendly meal that will be a big hit with your whole family.

 Beer-Basted Beef Shanks and Argentinean Corn Pudding

A stick-to-your-ribs family dinner your kids will love!

 Simple and Quick Pumpkin Pie

This easy-to-make pumpkin pie uses a ready-made pie crust and pumpkin purée so you'll have more time to enjoy fall activities with your family.

 Canadian Winter Donut

Don't wait for winter to enjoy this classic Canadian treat! Now you can easily make them anytime thanks to pre-made pizza dough.

 Guinness and Baileys Brownie Hamentashen

The Jewish holiday of Purim and St. Patrick's Day are combined in this one delicious treat. It's your must-try recipe for March.

Slow Cooker White Kidney Bean and Barley Soup Recipe

A taste of Italian home-style cooking- from your Crock Pot

Slow Cooker White Kidney Bean and Barley Soup Recipe

slow cooker soup
Culinary travel has many wonderful benefits. You get to experience a place through its delicious food and drink, while the essence of its past, present, and future unfolds on your palate. There's no better way to learn about a people's history and culture than through the food that defines them.
This is surely as true in Italy as anywhere else in the world. There are no meal times in Italy. Restaurants are full from dawn until well after dusk. Meals are not confined to North America's three square meals a day. Between breakfast and lunch? Time for a snack. Between lunch and dinner? Why not squeeze in coffee and a pastry at a cafe! And every meal is an orgy of courses. A couple of times in Italy I made the mistake of ordering a single dish when I sat down in a restaurant. A personal pizza for lunch or perhaps a bowl of pasta. 
"Are you serious?" asks the waiter. "You don't want to insult the chefs..."
Lunch and dinner routinely consist of 5 or 6 courses of which you must partake to experience the essence of Italian cooking.
At one stop I had a Nonna bringing me bowl after bowl of fresh-made pasta with pomodoro sauce until I thought I would burst. I finally convinced her I'd had enough and then she started to bring out the MAIN COURSE!
However, for me, the beauty of the food in Italy is not its incredible quantity, but rather the sheer simplicity of Italian cooking. Use the best ingredients and let them speak for themselves. Pizza with fresh tomato sauce and a few strategically placed pieces of buffalo mozzarella. Magnificent. Pasta with fresh crushed tomatoes and olive oil. Superb. Where North American restaurants serve heavy, salty, dishes with aioli, drizzle, creme sauces,  Italian restaurants serve up dishes made with a handful of simple, pure ingredients that burst with freshness, flavour, and life. Local and seasonal is not a movement in Italy. It is a way of life.
This way of life is on display most clearly in the Italian Osterias. Where a Ristorante is a more formal sit-down restaurant, an Osteria is like stepping into a family's dining room. Humble decorations allow the focus to be on good cheer, and great food.
My first sojourn into an osteria was in Florence at the marvelous L'Osteria di Giovanni, tucked away on the modest via del Moro that could almost be mistaken as an alleyway. When you step inside you feel like you are in a different time and place entirely. A family home on a Tuscan hillside seems like a more appropriate home to the warm confines of the osteria. The entranceway is deceiving as it hardly gives a hint to the size of the entire eatery. With four connected dining rooms there is ample seating yet each feels just the right size and capacity to feel homey and inviting. 
The menu is full of old and new Florentine dishes, and everything is always based on local and seasonal offerings. Packed with offerings of various appetizers, grilled meats, salads, and soups there is something for everyone and most definitely worthwhile of sampling as many dishes as you have room for.
Their Farro and Cannelini Bean Soup is Italian cooking at its finest. Homey. Comforting. Hearty.
It's the perfect example of a dish perfected over three generations of Florentine osteria owners. The staff circle and chat comfortably with diners, and like a family dining room they are friendly, welcoming, and jovial. The ambience and the food combined into a dining experience I won't soon forget. 
Here's my own Canadian take on this fabulous soup. Throw the ingredients in the slow cooker in the morning and cozy up to an Italian inspired dinner that will have you pining for the Italian countryside.

Slow Cooker White Kidney Bean and Barley Soup

1 540ml can white kidney beans, drained
1 cup dry pearled barley
300 grams stew beef
1 onion, diced
6 cloves garlic, smashed and peeled
3 carrots, coarsely chopped
3 ribs celery, coarsely chopped
10 cups chicken broth
Salt and pepper, to taste
200 gram can peeled tomatoes
Simply place all ingredients in slow cooker and allow to cook 8 to 10 hours on low heat.

Find more delicious recipes on Gav's blog He's in the Kitchen.