Instructions: 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 youre ready to serve it, stir in the horseradish, vinegar, and pepper. Ladle it into bowls and garnish with parsley.

If youre serving it as a meal in itself, serve with crusty black bread, strong cheese, and a salad of greens.

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

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