Celery & Spinach Soup

"A tasty (rather sweet) chowder from award winning Quebec Chef Anne Desjardins! Garnish with fresh goat cheese and virgin olive oil croutons."
 
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photo by CountryLady photo by CountryLady
photo by CountryLady
Ready In:
1hr
Ingredients:
15
Serves:
6-8
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

In the words of Tracy Byrd, "I'm from the country & I like it that way"!! On May 1, 2008 my husband and I started a new adventure. We'll be living in a 37 foot RV while our new home is under construction. Its out in the country on a dead end dirt road with lots of trees. For the next 4 months or so, most meals will be cooked on the BBQ and life will be full of challenges! We love spending quality time with our friends & family - especially the grandkids!! The photo is 4 generations - my 84 year old mother, myself, my daughter & my youngest granddaughter - taken at the end of 2006. I've participated in many contests & events here on Zaar but this is the first banner that I've posted. My thanks to Dreamgoddess for hosting the contest & SusieD for the banner design! <img src="http://i48.photobucket.com/albums/f249/Dreamgoddess555/Narrow1-1.jpg">
 
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