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It's a hearty first course for a winter meal--or a meal in itself; serve it hot to 4-6 people in front of a blazing fire.

• 4 cups of vegetable or chicken stock
• 1 celery root, peeled and chopped
• 1 and 1/2 cups celery, with leaves, chopped
• 1 onion, chopped
• 1 garlic clove, sliced
• 1 cup whipping cream
• 1/2 teaspoon salt
• 2 teaspoons prepared horseradish squeezed dry or 1 teaspoon fresh horseradish root, grated fine
• 1 Tablespoon white wine vinegar
  Garnish: 1 and 1/2 Tablespoons parsley, chopped

  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 til 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.