Creamy Celeriac Soup

• 2 tablespoons butter
• 4 ounces French bread baguette, cut into (1-inch) cubes
• 1 tablespoon olive oil
• 3 cups sliced leek
• 2 tablespoons all-purpose flour
• 5 cups (1-inch) cubed peeled celeriac (celery root)
• 4 cups fat-free, less-sodium chicken broth
• 1/2 cup half-and-half
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• Fresh parsley (optional)

1. Preheat oven to 350u0b0.
2. Melt butter; toss with bread on a baking sheet. Bake at 350u0b0 for 20 minutes or until golden.
3. Heat oil in a Dutch oven over medium heat. Add leek; cook 10 minutes, stirring often. Stir in flour; cook 2 minutes, stirring well. Add celeriac and broth; bring to a simmer. Cook for 30 minutes. Let stand 10 minutes.
4. Place half of mixture in blender. Remove center piece of blender lid, and secure blender lid on blender. Place a clean towel over opening in lid. Process until smooth. Strain pureed mixture through a sieve over a bowl; discard solids. Repeat procedure with remaining celeriac mixture.
5. Return soup to pan over medium heat; stir in half-and-half, pepper, and salt. Cook for 5 minutes. Serve with croutons. Garnish with parsley, if desired.

butter, bread baguette, olive oil, leek, flour, celery root, chicken broth, black pepper, salt, parsley

Taken from www.myrecipes.com/recipe/creamy-celeriac-soup (may not work)