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.
INGREDIENTS
NutritionSOUP
- 1tablespoon butter
- 1
- 1⁄2
- 1⁄2
- 1⁄2
- 1tablespoon cider vinegar
- 3cups chicken stock or 3 cups broth
- 1
- 1cup baby spinach leaves
CROUTONS
- 30small cubes country bread
- 1tablespoon extra virgin olive oil
CHEESE
- 3ounces fresh goat cheese
- 1
- 1tablespoon extra virgin olive oil
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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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