- 8 large celery stalks, chopped
- 2 lemons, juiced
- 5 cups beef broth
- 5 teaspoons prepared horseradish
- 1 teaspoon hot sauce, or to taste
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
Add the celery and the lemon juice to a blender and puree until smooth. Drain through a fine mesh sieve into a pitcher. Stir in the beef broth, horseradish, hot sauce, and 3/4 teaspoon each of salt and pepper. Pour into glasses filled with ice and garnish with a celery stalk and a lemon wedge.
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