Serves 6 to 8.

1 (1 lb. 12 oz.) can Italian plum tomatoes in liquid
4 c. beef broth
1 1/2 c. grated celery root
1 clove mined garlic
2 tbsp. fresh minced parsley
1/2 tsp. fresh chopped dill
1/4 tsp. thyme
1/4 tsp. ground celery seed
1/2 tsp. sugar
1/8 tsp. crushed red pepper
Salt and pepper
Sour cream, garnish
Finely chopped fresh dill, garnish

Place all ingredient except sour cream and dill garnish into a large pot. Bring to a boil. Cover and simmer for 45 minutes to an hour, until the celery root is tender. Transfer soup to blender and puree, then refrigerate. Serve with a teaspoonful of sour cream and a sprinkling of fresh chopped dill.