Equipment
Ingredients
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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 195 kcal
- Protein
- 2 g
- Carbohydrates
- 22 g
- Fat
- 11 g
- Fiber
- 2 g
- Sugar
- 15 g
- Sodium
- 357 mg
- Saturated Fat
- 7 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 34 mg
- Potassium
- 405 mg
- Calcium
- 93 mg
- Iron
- 0.9 mg
- Magnesium
- 27 mg
- Phosphorus
- 99 mg
- Zinc
- 0.6 mg
- Vitamin A
- 123 mcg
- Vitamin C
- 9 mg
- Vitamin D
- 0.5 mcg
- Vitamin E
- 0.3 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.32 mg
- Niacin
- 0.0 mg
- Folate
- 1 mcg
- Water
- 142 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
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.
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.
Storage
Refrigerator: 96 hours — Store soup and maple vinegar in separate airtight containers.
Freezer: 3 months — Freeze soup base only; prepare maple vinegar fresh for best results.
Reheating: Gently warm soup on the stovetop over medium-low heat, stirring frequently.
Troubleshooting
Soup is too thick
Cause: Excessive evaporation during the 35-minute simmer.
Fix: Whisk in small amounts of warm water or cream until the desired consistency is reached.
Prevention: Keep the saucepan partially covered and maintain a low simmer rather than a rolling boil.
Soup texture is grainy
Cause: Celery root was not cooked until sufficiently soft or blending time was too short.
Fix: Pass the pureed soup through a fine-mesh sieve (chinois).
Prevention: Test the root with a fork; it should offer no resistance before blending.
Cultural Context
Celery root, also known as celeriac, is a root vegetable native to the Mediterranean region and has been cultivated for centuries. While not as globally ubiquitous as other root vegetables, it's a staple in European cuisines, particularly in France, Germany, and Eastern Europe, where it's prized for its earthy, slightly anise-like flavor and creamy texture when cooked. This recipe offers a modern fusion by pairing it with a spiced maple vinegar, a nod to North American flavors.
