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

  1. 1
    SOUP: Melt butter in a large pot; cook onion& apple until softened.
  2. 2
    Add celery, celery root, vinegar& stock and bring to a boil.
  3. 3
    Add potato& simmer for 40 minutes.
  4. 4
    Stir in the spinach, simmer for a minute & puree in a blender.
  5. 5
    Season to taste & set aside.
  6. 6
    CROUTONS: Preheat oven to 400F.
  7. 7
    Combine bread cubes & oil in a large bowl; mix well.
  8. 8
    Place on a baking sheet & bake for approximately 6 minutes.
  9. 9
    Remove from oven & set aside.
  10. 10
    CHEESE: Mix all ingredients in a small bowl.
  11. 11
    SERVE: Reheat soup & pour into dishes.
  12. 12
    Add 5 croutons to each bowl - top with about 1 tbsp of goat cheese.

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