SPINACH AND MASCARPONE SOUP

Steps:

• 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.