From David Lebovitz 

This simple soup recipe really highlights the delicate flavor of celeriac. Feel free to riff on it. The addition of carrot and/or apple is a great variation. Garnish with crumbled bacon pieces for a little extra oomph.
  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • 2 leeks cleaned and chopped (or substitute onion)
  • 2 cloves garlic, peeled and thinly sliced
  • Sea salt
  • 1 large or 2 medium celeriac (about 3lbs), peeled and cubed
  • 3 cups chicken stock
  • 3 cups water
  • 1 – 1 1/2 teaspoons freshly ground white pepper (black pepper is fine as well but takes away from the creamy white color of the soup)
  • Scant 1/8 teaspoon chile powder (optional)


1. In a large pot, melt the butter with the olive oil.
2. Add the leeks and cook for about five minutes, stirring frequently. Add the garlic cloves and season with salt, and continue to cook until the leeks and garlic are soft and translucent. If the pot begins to brown too much on the bottom as they cook, add another pat of butter or pour of olive oil.
3. Add the celery root and stock. (Or use all water.) Bring to a boil, then reduce to a strong simmer. Cook, with the lid to the pot ajar on top, until the celery root pieces are soft and easily pierced with a paring knife, about forty five minutes.
4. Add white pepper and chile powder, the purée using a hand mixer, or let the soup cool to room temperature and whiz in a blender until smooth. Taste, and season with additional salt and pepper if desired. If the soup is too thick, it can be thinned with water or stock.To serve, rewarm the soup in a saucepan and ladle into bowls.