Celery-Celeriac Soup with Roquefort Croutons

Ingredients

• 1 tablespoon butter
• 8 (1/2-inch-thick) slices French bread baguette
• 2 cups thinly sliced celery
• Croutons:
• ½ teaspoon coarsely ground black pepper
• 4 cups chopped peeled celeriac (celery root; about 2 medium)
• 1 cup water
• + 12 more ingredients
• • ¼ cup half-and-half
  • 2 bay leaves
  • Soup:
  • ½ cup chopped shallots
  • 1 ½ cups cubed peeled Yukon gold potato
  • Cooking spray
  • ½ cup (2 ounces) crumbled Roquefort cheese
  • 2 thyme sprigs
  • 1 cup thinly sliced leek (about 1 large)
  • ½ teaspoon salt
  • 2 (14-ounce) cans fat-free, less-sodium chicken broth
  • 1 cup 2% reduced-fat milk

To prepare soup, melt butter in a large Dutch oven over medium heat. Add leek and shallots; cook 5 minutes or until tender, stirring frequently. Stir in celeriac and next 5 ingredients (through bay leaves); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until vegetables are tender....

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