Celery & Spinach Soup with Goat Cheese and Olive Oil Croutons
Total Time: 1 hour
Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Spinach
Keywords: Greens, Vegetable, Canadian, Winter, Under 60 Minutes, Easy, Inexpensive
Description
Embark on a culinary journey with this delightful Celery & Spinach Soup, a creation from the acclaimed Quebec Chef Anne Desjardins. This velvety soup, enriched with the natural sweetness of apples and celery, is the perfect warm embrace for chilly winter days. Garnished with tangy goat cheese and crispy virgin olive oil croutons, each spoonful offers a comforting, savory, and slightly sweet experience. Perfect for cozy dinners and impressing guests with a taste of Canadian charm!
Ingredients
For the Soup:
- 1 tablespoon butter
- 1 large onion, chopped
- 1 apple, peeled, cored, and diced
- 1 head of celery, chopped
- 1/2 cup celery root, peeled and diced
- 1/2 cup cider vinegar
- 1 quart (4 cups) vegetable or chicken broth
- 1 large potato, peeled and diced
- 1/2 teaspoon salt (adjust to taste)
- 3 cups fresh spinach, washed and chopped
For the Croutons:
- 1 cup bread cubes (preferably stale or day-old bread)
- 1 tablespoon extra virgin olive oil
For the Goat Cheese Garnish:
- 1/2 cup fresh goat cheese, crumbled
- 1 tablespoon extra virgin olive oil (for drizzling)
- 1 tablespoon chopped chives
- 1 tablespoon sliced green onion
Instructions
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Prepare the Soup:
- In a large pot, melt the butter over medium heat. Add the chopped onion and diced apple. Sauté, stirring occasionally, until the onion is translucent and the apple is softened, about 5-7 minutes.
- Stir in the chopped celery and celery root. Cook for an additional 5 minutes, allowing the flavors to meld together.
- Add the cider vinegar and vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer.
- Add the diced potato to the pot. Simmer gently for about 40 minutes, or until the vegetables are tender and the potato has broken down.
- Stir in the chopped spinach and simmer for an additional minute. Remove the pot from the heat.
- Using an immersion blender, carefully blend the soup until smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender. Be cautious of hot splashes.
- Season the soup with salt to taste. Set aside while you prepare the croutons.
-
Make the Croutons:
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the bread cubes with the extra virgin olive oil until evenly coated.
- Spread the bread cubes in a single layer on a baking sheet. Bake in the preheated oven for approximately 6 minutes, or until the croutons are golden brown and crisp. Remove from the oven and set aside.
-
Prepare the Goat Cheese Garnish:
- In a small bowl, combine the crumbled goat cheese with the chopped chives and sliced green onion. Mix until well combined.
-
Serve:
- Reheat the soup if needed and ladle it into bowls.
- Top each bowl with about 5 croutons and a generous tablespoon of the goat cheese mixture.
- Drizzle with extra virgin olive oil and garnish with additional chives and green onions if desired.
Tips and Tricks
- Customization: Feel free to adjust the seasoning and vinegar according to your taste preferences. For a richer flavor, you can substitute some of the vegetable broth with a splash of white wine or add a pinch of nutmeg.
- Make Ahead: This soup keeps well in the refrigerator for up to 3 days and can be frozen for up to 3 months. Just make sure to add the croutons and goat cheese just before serving to maintain their crispiness.
- Serving Suggestion: Pair this hearty soup with a simple green salad or a slice of crusty bread for a complete and satisfying meal.
Enjoy this exquisite Celery & Spinach Soup, a recipe that brings warmth and comfort to your table with every spoonful. Whether for a family dinner or a special gathering, this soup is sure to be a delightful addition to your culinary repertoire.
