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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.”
READY IN:
1hr
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

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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