Cream of Celery Soup with Walnuts and Blue Cheese

Instructions

1. 1

   In a pot over medium heat, soften the leek in the oil for 2 minutes. Add the celery and apple. Deglaze with the wine and reduce for 1 minute. Add the broth and rice. Cook over medium heat for 15 minutes. Add the spinach and continue cooking for 5 minutes.

2. 2

   Transfer the soup to a blender and purée until smooth. Return the soup to the pot and mix in the cream. Reheat without boiling.

3. 3

   Ladle the soup into bowls and garnish with cheese and walnuts.