Spinach And Mascarpone Soup

1. 1

   Melt half the butter in a very large saucepan. Add spring onions and celery, cooking gently for 5 minuted or until softened.

2. 2

   Pack the spinach into saucepan, add stock and bring to boil. Reduce heat to simmer, cover 15 - 20 minute.

3. 3

   Transfere soup to a blender and blend until smooth. Return to saucepan.

4. 4

   Add mascarpone cheese to the soup and heat gently, stirring until smooth. Season with salt and pepper.

5. 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. 6

   Ladel soup into 4 warmed bowls, sprinkle with croutons.

* Per serving · 4 servings · Values may vary.

No additional tips available.