- 1 tablespoon unsalted butter
- 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 this recipe
- 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.