1 medium leek, white and tender green parts only, thinly sliced
1 1/2 pounds celery root, peeled and cut into 1-inch cubes
2 cups low-sodium chicken broth
1 cup water
1/4 cup heavy cream
Salt and freshly ground white pepper
2 firm clementines
1 medium shallot, minced
1/2 teaspoon white wine vinegar
1/4 teaspoon yellow mustard seeds
1/2 teaspoon minced tarragon
Four 1/2-inch-thick baguette toasts
How to Make It
Preheat the oven to 350°. In a saucepan, melt the butter. Add the leek and cook over moderately low heat, stirring, until softened. Add the celery root, broth and water. Bring to a simmer; cook until the celery root is tender, 20 minutes. Puree the soup in a blender; return to the saucepan and stir in the cream. Season with salt and pepper.
Meanwhile, remove the peel and white pith from the clementines. Working over a skillet, cut between the membranes to release the sections. Squeeze the juice from the membranes into the skillet; add the shallot, vinegar and mustard seeds. Cook over moderately high heat, stirring, until most of the juice has evaporated and the fruit has started to break down, 2 minutes. Let the relish cool to room temperature. Stir in the tarragon and season with salt. Spread the relish over the toasts and serve with the soup.
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