Celery & Spinach Soup

Ingredients

SOUP

• 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 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. 1

   SOUP: Melt butter in a large pot; cook onion& apple until softened.

2. 2

   Add celery, celery root, vinegar& stock and bring to a boil.

3. 3

   Add potato& simmer for 40 minutes.

4. 4

   Stir in the spinach, simmer for a minute & puree in a blender.

5. 5

   Season to taste & set aside.

6. 6

   CROUTONS: Preheat oven to 400F.

7. 7

   Combine bread cubes & oil in a large bowl; mix well.

8. 8

   Place on a baking sheet & bake for approximately 6 minutes.

9. 9

   Remove from oven & set aside.

10. 10

    CHEESE: Mix all ingredients in a small bowl.

11. 11

    SERVE: Reheat soup & pour into dishes.

12. 12

    Add 5 croutons to each bowl - top with about 1 tbsp of goat cheese.