Celery &Amp; Spinach Soup

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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Nutrient	Quantity
Total fats	37.7328 g
Protein	30.474 g
Carbohydrates	37.6214 g
Energy	601.105 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0661 g
Water	919.4572 g
Aspartic acid	1.7215 g
Calcium, Ca	864.4105 mg
Lutein + zeaxanthin	27.355 g
Fiber, total dietary	5.47 g
Carotene, beta	121.8905 g
Niacin	3.1674 mg
Vitamin A, RAE	417.848 g
Arginine	1.3273 g
Riboflavin	1.1465 mg
Fatty acids, total saturated 20:1	0.0101 g
Glutamic acid	5.8428 g
Sodium, Na	2027.9615 mg
Fatty acids, total saturated 16:1 undifferentiated	0.7411 g
Total lipid (fat)	37.7328 g
Manganese, Mn	0.6891 mg
Fructose	5.6672 g
Proline	3.2869 g
Fatty acids, total saturated 16:0	8.6307 g
Fatty acids, total saturated 8:0	0.8173 g
Sucrose	2.7788 g
Choline, total	24.4247 mg
Sugars, total	20.77 g
Serine	1.1816 g
Fatty acids, total saturated 10:0	2.9189 g
Fatty acids, total saturated 18:0	2.9968 g
Vitamin B-6	0.2973 mg
Selenium, Se	5.4517 g
Ash	8.259 g
Vitamin D	22.113 IU
Fatty acids, total saturated 18:1 undifferentiated	8.8943 g
Pantothenic acid	0.6786 mg
Phenylalanine	1.2173 g
Copper, Cu	0.8542 mg
Betaine	0.2125 mg
Thiamin	0.3919 mg
Retinol	406.539 g
Methionine	0.7837 g
Iron, Fe	2.4112 mg
Carbohydrate, by difference	37.6214 g
Phosphorus, P	784.9615 mg
Folate, total	49.527 g
Fatty acids, total saturated 4:0	1.5173 g
Alanine	0.6269 g
Cholesterol	89.3025 mg
Valine	1.9756 g
Fatty acids, total saturated 18:2 undifferentiated	3.8657 g
Glycine	0.5203 g
Glucose (dextrose)	4.4887 g
Fatty acids, total saturated 14:0	3.0944 g
Zinc, Zn	2.3399 mg
Isoleucine	1.2153 g
Fatty acids, total saturated 12:0	1.337 g
Fatty acids, total polyunsaturated	3.9347 g
Leucine	2.4899 g
Tocotrienol, alpha	0.06 mg
Vitamin A, IU	3076.1025 IU
Folate, DFE	49.527 g
Tryptophan	0.3535 g
Vitamin C, total ascorbic acid	14.556 mg
Phytosterols	30.09 mg
Fatty acids, total saturated 6:0	0.6651 g
Starch	0.0312 g
Tyrosine	1.1474 g
Vitamin B-12	0.1021 g
Vitamin K (phylloquinone)	6.6535 g
Fatty acids, total saturated	22.0203 g
Histidine	0.8109 g
Fatty acids, total monounsaturated	9.6474 g
Threonine	1.1161 g
Folate, food	49.527 g
Vitamin D (D2 + D3)	0.5954 g
Cryptoxanthin, beta	6.875 g
Vitamin D3 (cholecalciferol)	0.5954 g
Vitamin E (alpha-tocopherol)	0.4083 mg
Magnesium, Mg	79.617 mg
Lysine	2.0167 g
Potassium, K	402.636 mg
Cystine	0.1788 g
Fluoride, F	3.7125 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Butter	1 tablespoon	85.5	3.9285	7.2
Apple	0.5	32.5	8.6312	0.1062
Onion	1	60	14.01	0.15
Potato	1	0	0	0
Extra virgin olive oil	1 tablespoon	0	0	0
Goat cheese	3 ounces	384.426	1.8456	30.2693
Bread	30 cubes	0	0	0
chive	1 teaspoon	0.3	0.0435	0.0073
cider vinegar	1 tablespoon	3.129	0.1386	0
baby spinach leaf	1 cup	0	0	0
celery root	0.5	0	0	0
broth	3 cups	35.25	9.024	0
head celery	0.5	0	0	0