Celery & Spinach Soup
18 ingredients
12 steps
Ingredients
- SOUP
- 1 tablespoon butter
- 1 large onion, minced
- 1/2 apple, peeled,seeded & cubed
- 1/2 head of celery, strings removed,minced
- 1/2 celery root, peeled & cut into small cubes
- 1 tablespoon cider vinegar
- 3 cups chicken stock or 3 cups broth
- 1 small potato, peeled & cubed
- 1 cup baby spinach leaves
- salt
- CROUTONS
- 30 small cubes country bread
- 1 tablespoon extra virgin olive oil
- CHEESE
- 3 ounces fresh goat cheese
- 1 teaspoon minced chives or 1 green onion, minced very fine
- 1 tablespoon extra virgin olive oil
Directions
-
1SOUP: Melt butter in a large pot; cook onion& apple until softened.
-
2Add celery, celery root, vinegar& stock and bring to a boil.
-
3Add potato& simmer for 40 minutes.
-
4Stir in the spinach, simmer for a minute & puree in a blender.
-
5Season to taste & set aside.
-
6CROUTONS: Preheat oven to 400F.
-
7Combine bread cubes & oil in a large bowl; mix well.
-
8Place on a baking sheet & bake for approximately 6 minutes.
-
9Remove from oven & set aside.
-
10CHEESE: Mix all ingredients in a small bowl.
-
11SERVE: Reheat soup & pour into dishes.
-
12Add 5 croutons to each bowl - top with about 1 tbsp of goat cheese.
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