Celery & Spinach Soup - cooking recipe

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
1 tablespoon extra virgin olive oil

Preparation

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.