• 4servings
  • 50minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, D
MineralsNatrium, Calcium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 tablespoon unsalted butter

  2. 1 medium leek, white and tender green parts only, thinly sliced

  3. 1 1/2 pounds celery root, peeled and cut into 1-inch cubes

  4. 2 cups low-sodium chicken broth

  5. 1 cup water

  6. 1/4 cup heavy cream

  7. Salt and freshly ground white pepper

  8. 2 firm clementines

  9. 1 medium shallot, minced

  10. 1/2 teaspoon white wine vinegar

  11. 1/4 teaspoon yellow mustard seeds

  12. 1/2 teaspoon minced tarragon

  13. Four 1/2-inch-thick baguette toasts

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.


Send feedback