In a large stock pot, add the margarine and oil to a hot pan. Add onions and celery, (If you are adding celery root and/or a potato, this would be the point where you would add them), sauteeing until tender. About 8-10 minutes.
Meanwhile, in a small skillet, add 1 tsp of oil and the shallot. Fry until tender and golden. Remove to a paper towel, blotting and allowing to dry until they become crispy.
To the now tender vegetables, add the broth, water, bay leaf and celery salt. Boil for 10 minutes,
Reduce heat to simmer and add the creamer or coconut milk. Cook for another 10 minutes.
Cool, remove the bay leaf and add the herbs before pureeing in a blender or food processor. Hot liquids will expand and force the lid off of the blender. It is best to cool and puree in 1 C batches. Place pureed mixture back into the pan to heat through.
Top with the crispy fried shallots and celery leaves, if desired.