Name: Celery Root Soup with Spiced Maple Vinegar
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Cuisine: Fusion
Ingredients: 680 g celery root; 887 ml water; 240 ml heavy cream; 6 g salt; 164 g maple syrup; 60 ml red wine vinegar; 0.5 g allspice; 0.2 g cloves; white pepper

Equipment

Large saucepan

Small saucepan

Blender

or Immersion blender

Teacups

or Small soup bowls

Ingredients

8 servings

Soup Base

680 g celery root, peeled and cut into chunks
887 ml water
240 ml heavy cream
6 g salt

Spiced Maple Vinegar

164 g maple syrup
60 ml red wine vinegar
½ g allspice, ground
0.2 g cloves, ground

Finishing

white pepper, freshly ground

Nutrition (per serving)

195

Calories

Protein

22g

Carbs

11g

Fat

Fiber

15g

Sugar

357mg

Sodium

Method

Combine the celery root chunks, 887ml water, heavy cream, and 6g salt in a large saucepan. Bring to a simmer (approximately 95°C/203°F) and cook until the celery root is completely tender, about 35 minutes.

35mLook for: Celery root should break apart easily when pressed with a fork.

While the soup simmers, combine the maple syrup, red wine vinegar, allspice, and cloves in a small saucepan. Bring to a light simmer (90°C/194°F) over medium heat, then remove from the heat and set aside.

Transfer the tender celery root and its cooking liquid into a blender and process until completely smooth. Alternatively, use an immersion blender directly in the saucepan.

Look for: Uniform texture with no visible chunks.

Return the pureed soup to the saucepan and warm over low heat. Season with freshly ground white pepper and additional salt if necessary.

To serve, pour 22.5ml (1.5 tbsp) of the warm spiced maple vinegar into the bottom of each teacup. Gently ladle the hot soup over the vinegar and serve immediately.

Chef's Notes

For an extra smooth soup, strain the pureed celery root through a fine-mesh sieve before returning it to the saucepan. This is especially helpful if your blender isn't high-powered.
The spiced maple vinegar reduction can be made ahead of time and gently reheated before serving. It can also be stored in the refrigerator for up to a week.
Don't over-reduce the spiced maple vinegar, as it can become too thick and syrupy. Aim for a consistency that coats the back of a spoon.
Adjust the amount of salt and white pepper to your personal preference. Celery root can absorb a lot of salt, so taste and season accordingly.
Consider garnishing with a swirl of extra cream, a sprinkle of toasted nuts (like hazelnuts or walnuts), or fresh chives for added texture and visual appeal.