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We really like this recipe that we found on Cooks.com - click here for the recipe. It calls for 5 cups of chicken stock, but we have a freezer full of duck stock, so we substituted that instead, and it was wonderful. We also didn't have potatoes, but we had more celery root than the recipe called for, so we just made it without potatoes and upped the celery root input. Yummy!

This soup goes great served warm on a cold day, and tastes just as good served cold on a hot day, like vichyssoise. We enjoyed it with some organic greens tossed with homemade vinaigrette, and some of the Grgich Hills 2006 Fume Blanc in our wine rack.

Related:
Smoked Asparagus Soup Vert
Spring Leek and Lemon Soup

(Image: Kathryn Hill)