Ingredients:
2 cups sliced celery (1-inch pieces)
2 cups peeled, diced celery root
2 shallots, quartered
2 tablespoons olive oil, plus more for serving
¼ teaspoon sea salt
¼ teaspoon freshly ground pepper
2½ cups low-sodium chicken or vegetable broth, heated
4 teaspoons chopped celery leaves
Directions:
1. Preheat oven to 450 degrees F.
2. Toss celery, celery root, shallots, oil, salt, and pepper in a large bowl. Spread evenly on a large, rimmed baking sheet. Roast, stirring once, until very tender, about 25 minutes.
3. Puree the roasted vegetables and hot broth in a blender until smooth. (Use caution when blending hot liquids, cover top of blender with a towel.)
4. Serve each portion drizzled with olive oil and garnished with chopped celery leaves.
Serves 4; 1 cup each