Celery Root Soup with Spiced Maple Vinegar

• 1 celery root, about 1 1/2 pounds, peeled and cut in chunks
• 1 cup heavy cream
• Salt
• 1/2 cup maple syrup
• 1/4 cup red wine vinegar
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• Freshly ground white pepper

1. Place celery root in a saucepan with 3 2/3 cups water and the heavy cream.
2. Add 1 teaspoon salt, or to taste, bring to a simmer and cook until celery root is very tender, about 35 minutes.
3. While celery root cooks, combine maple syrup, vinegar, allspice and cloves in a small saucepan.
4. Bring to a simmer and remove from heat.
5. When celery root is tender, puree contents of saucepan.
6. Reheat and season to taste with salt and white pepper.
7. Remove from heat and cover until ready to serve.
8. To serve, pour 1 1/2 tablespoons of warm maple syrup mixture in each of 8 teacups.
9. Reheat soup and ladle over syrup.
10. Serve at once.

celery root, heavy cream, salt, maple syrup, red wine vinegar, ground allspice, ground cloves, freshly ground white pepper

Taken from cooking.nytimes.com/recipes/467 (may not work)