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 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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
985
kcal
49% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).