WARNING! This soup is not for everyone. Oh yes, everyone loves cheddar cheese but far fewer have any such adoration for horseradish, unless there is a Bloody Mary involved. But if you love the zing up the back canals of your nostrils that only horseradish can give you, or if you are just an adventurous eater, then proceed.

I am exaggerating somewhat. The sensation is there but it gets mellowed by all the other ingredients and what you have left is a tasty, not the run of the mill soup. If it all sounds delicious except the for the horseradish, you can simply omit it, maybe ad some cooked apple smoked bacon bits and still achieve comfort food supremacy.

INGREDIENTS:

• 2 tablespoons butter
• 2 leeks, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 3 tablespoons masa (or all purpose flour)
• 1/2 teaspoon cayenne
• 2 tablespoons dry mustard
• 1 (12 oz ) beer
• 1/4 cup prepared horseradish
• 3 cup H2O (water for those that failed chemistry)
• 2 tablespoons Worcestershire sauce
• 1 1/2 cup shredded sharp cheddar cheese
• 2 cups half & half
• kosher salt
• fresh ground black pepper

If you have never cooked with leeks before, there are a few things you should know. I don’t use much of the green tops but rather cut them off about and inch up after they begin to turn green. Look at the leek and you will see what I mean. Also, cut the bottom root off (discard) and slice what is left of the leek in half, lengthwise.  Now you can fan out the leaves while washing. This helps because dirt and grit can hide between the leaves. Now dry and chop.

PREPARATION:

Melt the butter in a large stock pot over medium high heat. Add the carrots and let them get a head start since the are so tough, cook about 6 – 8 minutes, Add the leeks and cook for another 5 minutes or so or until the become limp. Next add the garlic and cook for another 3 – 4 minutes but don’t burn the garlic. Sprinkle the masa over the vegetables and cook for 2 more minutes. Now add all the other ingredients except for the cheese and the half & half, bring to a boil then reduce to a simmer and cook until it thickens just past where it can coat the back of a spoon. Stir in the cheese and half & half and season with salt and pepper to taste.

Serves 8 – 10

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