Celery Root Soup with Clementine-Relish Toasts

• 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

1. Preheat the oven to 350.
2. In a saucepan, melt the butter.
3. Add the leek and cook over moderately low heat, stirring, until softened.
4. Add the celery root, broth and water.
5. Bring to a simmer; cook until the celery root is tender, 20 minutes.
6. Puree the soup in a blender; return to the saucepan and stir in the cream.
7. Season with salt and pepper.
8. Meanwhile, remove the peel and white pith from the clementines.
9. Working over a skillet, cut between the membranes to release the sections.
10. Squeeze the juice from the membranes into the skillet; add the shallot, vinegar and mustard seeds.
11. Cook over moderately high heat, stirring, until most of the juice has evaporated and the fruit has started to break down, 2 minutes.
12. Let the relish cool to room temperature.
13. Stir in the tarragon and season with salt.
14. Spread the relish over the toasts and serve with the soup.

unsalted butter, only, celery root, chicken broth, water, heavy cream, salt, clementines, shallot, white wine vinegar, yellow mustard seeds, tarragon

Taken from www.foodandwine.com/recipes/celery-root-soup-clementine-relish-toasts (may not work)