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Preheat oven to 450°F.
Toss celery, celery root (or potatoes), 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.
Puree the vegetables and hot broth in a blender until smooth. (Use caution when blending hot liquids.) Drizzle each portion with oil, if desired, and top with celery leaves (or parsley).