Spinach and Mascarpone Soup |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is lovely. I have not made it for years but I should. Don't be put off by the revolting colour - green soup is good! Ingredients:
60 g butter |
5 spring onions, chopped |
2 celery ribs, chopped |
350 g spinach |
900 ml vegetable stock |
250 g mascarpone cheese |
1 tablespoon olive oil |
2 slices thick bread, cubed |
1/2 teaspoon caraway seed |
Directions:
1. Melt half the butter in a very large saucepan. Add spring onions and celery, cooking gently for 5 minuted or until softened.
2. Pack the spinach into saucepan, add stock and bring to boil. Reduce heat to simmer, cover 15 - 20 minute.
3. Transfere soup to a blender and blend until smooth. Return to saucepan.
4. Add mascarpone cheese to the soup and heat gently, stirring until smooth. Season with salt and pepper.
5. Heat the remaining butter with the oil in the frying pan. Add the bread cubes and fry until golden brown, adding caraway seeds.
6. Ladel soup into 4 warmed bowls, sprinkle with croutons.
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