Celery & Spinach Soup

CountryLady's Note:

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

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

SOUP

• 1 tablespoon butter
• 1 large onion , minced
• ½ apple , peeled,seeded & cubed
• ½ head of celery , strings removed,minced
• ½ 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. SOUP: Melt butter in a large pot; cook onion& apple until softened.
2. Add celery, celery root, vinegar& stock and bring to a boil.
3. Add potato& simmer for 40 minutes.
4. Stir in the spinach, simmer for a minute & puree in a blender.
5. Season to taste & set aside.
6. CROUTONS: Preheat oven to 400F.
7. Combine bread cubes & oil in a large bowl; mix well.
8. Place on a baking sheet & bake for approximately 6 minutes.
9. Remove from oven & set aside.
10. CHEESE: Mix all ingredients in a small bowl.
11. SERVE: Reheat soup & pour into dishes.
12. Add 5 croutons to each bowl - top with about 1 tbsp of goat cheese.