Instructions: To make soup: In large saucepan or Dutch oven, cook leeks in butter and salt over medium heat for 8 minutes, or until tender, stirring occasionally. Add celery, celery root, celery seed, salt and broth. Bring to a boil. Reduce heat. Simmer for 15 to 20 minutes, or until vegetables are tender. Carefully puree soup in food processor or blender until smooth (note: work in batches if necessary). Return soup to pan and reheat.

To serve: Ladle into individual bowls. Garnish with celery leaves. Serve soup with rolls on the side.

This recipe yields 6 first-course servings.

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