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Celery Root Soup

Fall Celery Root Soup

The flavors of celery root, leeks, fennel and tart green apple come together with the mysterious, sweet umami of Mirin in this sumptuous soup.

by KITCHEN TREASURES™ - Lizette and Geoffrey Marx for Takara

Main Ingredients

Main Ingredients
Butter 2 tablespoons
Leeks cleaned and thinly sliced 2
Fennel Bulbs thinly sliced 2
Tart Green Apple peeled and thinly sliced 1
Apple Cider Vinegar 2 tablespoons
Takara Mirin 1/4 cup
Small Celery Roots, peeled and medium diced 2
Chicken Stock 4 cups
Bay Leaf 1
Salt & Pepper To taste


Lightly Crushed Toasted Pistachios 1/4 cup
Finely Chopped Celery 2 tablespoons
Finely Chopped Green Onion 1 tablespoon

Cooking Steps

Cooking Steps
In a 8 qt. stock pot, melt butter over medium heat
Add leeks, fennel and apple, stir well, cover and sweat ingredients for 10 minutes, stirring occasionally with a wooden spoon
Once vegetables are softened and translucent, add a pinch of sea salt. Cook for another 5 minutes
Deglaze with apple cider vinegar and scrape up any browned bits from the pan
Add celery root and Mirin. Stir well and cook for 5 minutes more
Add stock and one bay leaf and bring to a soft boil. Turn down heat and allow to simmer, covered for 20 to 30 minutes, or until celery root can be easily smashed with a fork. Once celery root is very tender, take out bay leaf and remove pot from stove
Using a high-powered blender, puree soup in batches until very smooth. Pour each batch through a sieve or a chinois into a large bowl
Transfer blended soup back into a clean stock pot. Season to taste with sea salt and pepper
To serve, ladle soup into a bowl and top with toasted pistachios, chopped celery and green onion