Actually, this soup is made from the root of the celeriac plant. Celeriac root is almost always sold as "celery root." Celeriac root is far superior in both flavor and texture to real celery root, which is stringy. It is good diced or grated in cold salads, and it makes a delicious, delicate soup when pureed. This soup is wonderful to take on picnics. Pour it into a chilled thermos and serve in mugs with sandwiches.
CHILLED CREAM OF CELERY ROOT SOUP
2 small celery roots or 1 very large one (2 pounds)
1¹/2 cups buttermilk
¹/4 teaspoon salt
Dash of white pepper
¹/2 cup finely chopped chives or green onion tops
Peel the celery root and dice into ¹/2-inch cubes. Place it in a steamer and steam over boiling water for 10 minutes, or until tender enough to be easily mashed.

Remove celery root from steamer and reserve one cup of liquid. Put one-third of the celery root and the reserved liquid in a blender. Blend until smooth, alternately adding the remaining celery root along with the buttermilk, salt and white pepper. Blend until smooth.

Pour into a bowl and add the chopped chives. Mix thoroughly.

Chill before serving. Serve in chilled soup bowls or mugs.

Makes four servings.

Each ¹/2-cup serving contains approximately: 49 calories; 1 gm fat; 3 mg cholesterol; 282 mg sodium; 7 gm carbohydrates; 4 gm protein; 1 gm fiber.