Snow Shovelling Soup for All Ages
6 cups beef stock (can use vegetable stock too, though it loses a little of its punch)
1 potato, grated
1 carrot, grated
1 onion, grated
1 stalk celery, grated
salt and pepper to taste
1 Tablespoon prepared horseradish
Bring the stock to a boil in a large saucepan. Grate the vegetables right into the broth and cook on a medium heat until tender. When ready to serve, stir in the horseradish. Simmer for 2 minutes, then serve in mugs with a spoon.
Just the ticket for frozen hands and ice-prickly nose hairs. Serve hot in mugs to 4 people.