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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A tasty (rather sweet) chowder from award winning Quebec Chef Anne Desjardins! Garnish with fresh goat cheese and virgin olive oil croutons. Ingredients:
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 |
Directions:
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.
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