Creamy Celeriac Soup

Ingredients

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

Equipment

• bowl
• frying pan
• baking sheet
• oven
• sieve
• blender
• dutch oven

Directions

1. Preheat oven to 35
2. Melt butter; toss with bread on a baking sheet.
3. Bake at 350 for 20 minutes or until golden.
4. Heat oil in a Dutch oven over medium heat.
5. Add leek; cook 10 minutes, stirring often. Stir in flour; cook 2 minutes, stirring well.
6. Add celeriac and broth; bring to a simmer. Cook for 30 minutes.
7. Let stand 10 minutes.
8. Place half of mixture in blender.
9. Remove center piece of blender lid, and secure blender lid on blender.
10. 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.
11. Return soup to pan over medium heat; stir in half-and-half, pepper, and salt. Cook for 5 minutes.
12. Serve with croutons.
13. Garnish with parsley, if desired.