Soup: 2 tbs unsalted butter 1 large onion, diced 3 ribs celery, finely chopped 2 cloves garlic, minced 2 tbs worcestershire sauce 2 (28 oz) cans whole tomatoes in juice salt and pepper 2 tbsps grated horseradish Topping: 1/4 c heavy cream, chilled 2 tsp grated horseradish 3 tbs chopped chives, optional

1. Make soup: Melt butter in a pot over medium heat. Add onion and celery and cook, stirring, until softened and translucent, about 5 min. Add garlic and saute 1 min, then add worcestershire sauce and saute 1 min longer. 2. Open tomato can and cut tomatoes (still in cans) with kitchen shears into large chunks. Add tomatoes and juice to pot, along with salt and pepper. Increase heat to high and bring to a boil, then reduce to a simmer and cook 20 min., stirring occasionally. Remove from heat and stir in horseradish. Let soup cool 10 min, then puree in blender in batches and pour through a strainer into a large pan. Keep warm. 3. Make topping: Using an electric mixer on med-high speed, beat cream w/ horseradish until it forms still peaks. Divide soup among 8 c and top with a dollop of horseradish cream. Garnish with chopped chives, if desired.