Waldorf Soup

By Executive Sous Chef Ramit Kohli


  • Remove the core of the apples and chop roughly. Finely chop one celery stick and keep aside.
  • Warm a pan over low heat. Heat a spoon of oil, add chopped onion and bay leaf and sauté till translucent. 
  • Add apples and chopped celery to the pan and sauté for another 5 minutes on medium heat
  • Add the vegetable stock and seasoning. Mix well. Cover and bring to a boil. Simmer for 15 mins till the ingredients soften.
  • Once the soup is well cooked, remove the bay leaf and puree until smooth. 
  • Strain the soup through fine sieve and mix in a spoon of cream. Adjust seasoning.
  1. Walnut dust
  • In another pan, toast walnuts over medium heat. Ensure that pan is shaken well during the process to prevent burning. Allow the nuts to cool.  
  • Once cooled down, grind the walnuts to a fine powder and strain to prepare walnut dust. 

Celery cream caviar

  • Mince the second celery stick and pass it through a sieve. In pan, add this minced celery, the remaining cream, salt, agar agar powder and bring to a boil. Once done, pour the mixture through a dropper into chilled oil.
  • Using a spoon, gently remove the freshly made celery cream caviar and wash the pearls under running water. 


  • In a soup bowl, pipe droplets of the churned cream. Intersperse the droplets with the apple slices.
  • Arrange the caviar in the rest of the bowl and sprinkle the walnut dust. 
  • Serve with the hot soup.


  • Medium-sized apples, peeled - 2 no.s
  • Finely chopped onion - 1 no.
  • Olive oil - 1 tbsp
  • Celery stick - 2 no.s
  • Bay leaf - 1 no.
  • Sea salt - To taste
  • Black pepper powder - 1 tsp
  • Vegetable stock - 1 cup
  • Walnut halves - 35 gms
  • Fresh cream - 3 tbsp
  • Agar agar powder - 1 tsp
  • Churned fresh cream - 1 tbsp