Mmm, celeriac soup (not celiac = )) is yummy, and now that we’re in the Czech Republic, I’ve been seeing a lot of this vegetable. The soup is easy to make, like any basic veggie cream soup, and doesn’t taste nearly as much like celery as you would think, and I say this as a person who does not particularly like celery….
Saute one sliced leek in vegetable oil or butter until soft, then add in three big handfuls of peeled and chopped celeriac. This works out to be about one smallish leek and a celery root bulb about the size of a large orange. You can also use the tough green bits of two leeks instead of a whole leek in this, but the soup will be much closer in color to celery. Pour on about three cups of water, and boil until soft with a bit of bouillon or whatever you flavor your soups with. Once all is soft, take it off the heat and blend it smooth, top up with about 1/2 cup of milk, and stir until blended. Serve sprinkled with chopped parsley, and maybe some (GF) croutons if the mood strikes you.