Melt butter; toss with bread on a baking sheet. Bake at 350° for 20 minutes or until golden.
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.
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.
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.
I had high hopes for this recipe but sadly it was just terrible. The texture was so thick almost like applesauce. Attempts to reduce thickness barely helped. The flavor was just so bland. The combination of the bad texture and flavor made it difficult to gulp down. I ended up adding curry powder, cumin, and garlic which saved the flavor. I think celery root is great, but would not waste it again using this recipe.
Four stars for flavor, minus one for the frustration. Knowing how large a root (oz.?) I needed to make 5 cups would have been helpful; fortunately I had celery stalks to make up the last 1 1/2 cups. The straining step seemed unnecessary and wasteful - most of my puree would have been"discarded" as it would not pass through the sieve even after a second processing. However I found it to be minimally fibrous upon sampling it and just added it all back to the liquid - after having lost 20 minutes. I did not find the soup overly thick, and it was surprisingly flavorful given the few ingredients. I served this alongside Chard and Ricotta Torta, and despite the above I would make it again as it's a great use for celery which is normally quite boring.
I was very happy to find such a tasty use for the large number of leeks and celery root that were in my last veggie box. This was both delicious and filling, perfect for a rainy winter evening. But what's up with the funky directions? I puréed the soup in batches as directed- why with the blender lid insert off? It just dirtied a towel. I strained it as directed- no solids. Only a half-cup or so of liquid at the bottom of the bowl. I just dumped the whole thing back into the pan, finished it off as directed, and we enjoyed it very much. I did add some Tabasco for a little kick and used purchased croutons. With the prepping of the veggies and the blending, I probably would not purchase the ingredients to make the soup for its own sake. But next time these ingredients come in my produce box, I'll make it again. (And where did 11 grams of protein per serving come from?)