Celery & Spinach Soup

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.