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

Instructions

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.