Ingredients
1/3 cup pure maple syrup
1 teaspoon brandy
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 small yellow onion, thinly sliced (about 1 cup)
1/2 shallot, thinly sliced
Coarse salt
2 cloves garlic, thinly sliced
1 large leek, white and light green parts, halved and sliced (about 1 cup)
1 celery stalk, sliced (about 1 cup)
1 1/4 pound celery root (celeriac), peeled and cut into 1-inch cubes (about 4 cups)
3 cup homemade or low-sodium store-bought chicken stock
Freshly ground pepper
Preparation
In a medium stockpot, heat butter and oil over medium heat. Add onion and shallot, and season with salt. Cook until soft, about 10 minutes. Add garlic, leek, and celery. Season with salt and cook until vegetables are soft, about 8 minutes. Add celery root and chicken stock, and bring to a simmer. Cover, and cook until celery root is tender, about 30 minutes.
While still hot, puree soup in batches until completely smooth. Season with salt and pepper.
Combine syrup and brandy. Drizzle over hot soup and serve.
