Celery Root Soup with Spiced Maple Vinegar
Updated December 10, 2025
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 celery root, about 1 ½ pounds, peeled and cut in chunks
1 cup heavy cream
Salt
½ cup maple syrup
¼ cup red wine vinegar
¼ teaspoon ground allspice
¼ teaspoon ground cloves
Freshly ground white pepper
Nutritional analysis per serving (8 servings)
23 grams carbs; 34 milligrams cholesterol; 194 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 11 grams fat; 2 grams fiber; 346 milligrams sodium; 2 grams protein; 14 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place celery root in a saucepan with 3 ⅔ cups water and the heavy cream. Add 1 teaspoon salt, or to taste, bring to a simmer and cook until celery root is very tender, about 35 minutes.
- Step 2
While celery root cooks, combine maple syrup, vinegar, allspice and cloves in a small saucepan. Bring to a simmer and remove from heat.
- Step 3
When celery root is tender, purée contents of saucepan. Reheat and season to taste with salt and white pepper. Remove from heat and cover until ready to serve.
- Step 4
To serve, pour 1 ½ tablespoons of warm maple syrup mixture in each of 8 teacups. Reheat soup and ladle over syrup. Serve at once.
Private Notes
Comments
One of my all time favorite soup recipes. Love the maple syrup and red wine vinegar, allspice and clove together creating this amazing flavor. Brilliant!
This is one of my all time favorite NYT recipes, let alone soups, and is a fabulous Thanksgiving starter. I’m so happy it’s online so I don’t have to dig out the clipping anymore.
I only had a few smaller, end of season celeriac. Since I was 1/2 pound short, I subbed in a couple of Yukon gold potatoes. It still came out delicious. I am looking forward to making it again according to the recipe!
Made as written. Delicious and a big hit with my guests.
I made this with a combo of almond milk and cashew milk, and because I didn’t have red wine vinegar, I replaced with balsamic and reduced by half the amount. Wow, this was a delightful surprise!