Celery Root-Horseradish Soup

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Celery Root-Horseradish Soup

 

4 cups stock

1 celery root, peeled, chopped

1 1/2 cups chopped celery with leaves

1 onion, chopped

1 garlic clove, sliced

1 cup whipping cream

1/2 teaspoon salt

2 teaspoons prepared horseradish, squeezed dry or 1

tsp. fine-grated fresh horseradish root

1 tablespoon white wine vinegar

1 1/2 tablespoons chopped parsley for garnish

 

Put the stock, celery root, celery, onion, and garlic

in a medium saucepan, bring to a boil, reduce heat,

cover, and simmer for about an hour. Remove from heat,

then puree the solids in a food processor or blender

-- then mix in the stock until smooth. Return to the

saucepan with the cream and salt, then heat through.

When you're ready to serve it, stir in the

horseradish, vinegar, and pepper. Ladle it into bowls

and garnish with parsley.

If you're serving it as a meal in itself, serve with

crusty black bread, strong cheese, and a salad of

greens.

Serves 4 to 6.

 

 

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