Name: Cream of Celery and Spinach Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 1 onion, finely chopped; 1 clove garlic, chopped; 2 tablespoons (30 ml) butter; 5 cups (1.25 litres) chicken broth; 4 cups (1 litre) chopped celery; 1 potato, peeled and diced; 4 cups (1 litre) fresh spinach, trimmed; Salt and pepper

Ingredients

1 onion, finely chopped
1 clove garlic, chopped
2 tablespoons (30 ml) butter
5 cups (1.25 litres) chicken broth
4 cups (1 litre) chopped celery
1 potato, peeled and diced
4 cups (1 litre) fresh spinach, trimmed
Salt and pepper

Preparation

In a large saucepan, soften the onion and garlic in the butter.
Add the broth, celery, and potato and bring to a boil. Cover and simmer gently for about 20 minutes or until the vegetables are tender.
In a blender, purée the soup until smooth with the spinach. Season with salt and pepper. Strain, if desired.

Note from Ricardo

For lunch Heat the cream of celery soup and bring it in a thermos. This soup can be eaten cold in the summertime. Ricardo often serves it as a hors d&rsquooeuvre in espresso cups.

Serve with toasted bread and cheese, or with a sandwich.

Cream of Celery and Spinach Soup

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note