Celery Root Soup With Clementine-Relish Toasts

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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

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