How do you prepare the root for cooking? Rinse it, cut off the outer layer, chop it finely — ideally on a grater — and fry it in a pan with oil together with onion and carrot until soft. If you're using the leaves and stalks, it's enough to rinse them and cut them with a knife. Celery is part of the saute base. For dietary cooking, the vegetables aren't sauteed; in that case you drop the chopped celery into the pot once the mixture has already come to a boil, to keep as many nutrients as possible. And the leaves are used in place of fresh herbs, added to the broth right at the end.
Beyond that, celery soup recipes are a matter of taste and imagination. Both the roots and the stalks pair with any ingredients in a soup set: meat, mushrooms, tomatoes, cream, eggs, potatoes, seafood, fish, white wine, and various spices.
When heading to the market or supermarket, it's better to buy the roots; they keep longer and can be dried or frozen. It's best to buy a portion of stalks just for one use. Half a kilogram is plenty for a pot of soup. If you do need to store the stalks in the fridge, put them in a deep bowl, cover them with cold water, and seal the container with a lid or foil.
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