Chilled Celery and Spinach Soup

Fresh! Fresh! Fresh! and Healthy! Serve as an elegant and refreshing first course or enjoy alongside a light lunch. Also great served hot. 45 minutes to prepare and additional time to chill. 
Recipe courtesy of Chef Linda Duggan

Ingredients

  • 2 tablespoons butter
  • 1 large onion - chopped
  • 1 clove garlic - sliced
  • 4 cups organic, low salt chicken broth (can substitute vegetable broth)
  • 1 (10oz) package of Olivia’s Organics Celery Heart - chopped
  • 1 medium potato (any type will work) - peeled and diced
  • 1 (11oz) package of Olivia’s Organics Baby Spinach
  • Salt and pepper to taste
  • 1/2 teaspoon nutmeg

Preparation

  • Melt butter in a large saucepan. Add the onion and cook over medium heat for 5 minutes. Add the garlic and continue cooking for an additional minute. Add the chicken broth, celery and potato, and bring to a boil. Season with salt and pepper.
  • Lower heat and simmer soup covered for 30 minutes. 
  • Add the spinach to the simmering soup and stir to combine. Remove from heat and let cool slightly.
  • Using a blender, puree soup (when a safe temperature to handle) in batches until smooth. Once blended, stir in nutmeg and chill to serve.

Categories: Celery, Soup, Spinach