Cooking time

• Coarsely chop the shallots and fry them in the olive oil in the soup pan until soft and ‘sweet’.
  Peel the celeriac and cut it into 3 by 3 cm pieces and add to the pan.
  Let it fry for 20 minutes in the oil, with the lid on and a crack open.
  Meanwhile, peel the potatoes and cut them into pieces.
• Meanwhile, cut open the vanilla pods and scrape out the seeds.
  Do not throw away the sticks.
• In the food processor, mix the arugula with a little olive oil and salt and pepper to a creamy oil.
• Soak the sour berries in a bowl of warm water.
• Now add water to the celeriac until it is just submerged. Add the potatoes. And the vanilla seeds and the vanilla pods.
  Now let everything boil for about half an hour.
  Prick the celeriac to see if they are cooked through.
• Now take out the vanilla pods and puree the soup. Bring it to taste with salt and pepper. If the soup remains too thick for your liking, you can add a little more water or cream. When the soup is good in texture, put the vanilla pods back in.
• Serve with the arugula oil on top of the soup, the sour berries in the middle and some sumac around it. It’s as divine as it looks.