Spinach and Mascarpone Soup

READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt half the butter in a very large saucepan. Add spring onions and celery, cooking gently for 5 minuted or until softened.
  • Pack the spinach into saucepan, add stock and bring to boil. Reduce heat to simmer, cover 15 - 20 minute.
  • Transfere soup to a blender and blend until smooth. Return to saucepan.
  • Add mascarpone cheese to the soup and heat gently, stirring until smooth. Season with salt and pepper.
  • Heat the remaining butter with the oil in the frying pan. Add the bread cubes and fry until golden brown, adding caraway seeds.
  • Ladel soup into 4 warmed bowls, sprinkle with croutons.
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