CELERY & SPINACH SOUP

Celery & Spinach Soup image

A tasty (rather sweet) chowder from award winning Quebec Chef Anne Desjardins! Garnish with fresh goat cheese and virgin olive oil croutons.

Provided by CountryLady

Categories Spinach

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 15

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Ingredients

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
30 small cubes country bread
1 tablespoon extra virgin olive oil
3 ounces fresh goat cheese
1 teaspoon minced chives or 1 green onion, minced very fine
1 tablespoon extra virgin olive oil

Steps:

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

Nutrition Facts : Calories 4077.8, Fat 54.7, SaturatedFat 14.3, Cholesterol 19.9, Sodium 8910.9, Carbohydrate 750, Fiber 44.2, Sugar 8.5, Protein 131.9