Celery Root Soup with Clementine-Relish Toasts

Ingredients

• 0.25 teaspoon(s) yellow mustard seeds
• 0.5 teaspoon(s) white wine vinegar
• 1 medium shallot
• 0.25 cup(s) heavy cream
• 1 cup(s) water
• 2 firm clementines
• Salt and freshly ground white pepper
• + 6 more ingredients
• • 2 cup(s) low-sodium chicken broth
  • 1.5 pound(s) celery root
  • 1 medium leek
  • 1 tablespoon(s) unsalted butter
  • 4 1/2-inch-thick baguette toasts
  • 0.5 teaspoon(s) minced tarragon

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 st...

View full recipe at Food & Wine