Spinach And Mascarpone Soup - cooking recipe

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

Preparation

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.