| Ingredients | Image |
¼ cup butter 1 bunch green onions, trimmed and chopped 2 celery stalks, chopped 3 cups spinach 3 ½ cups vegetable stock 1 cup mascarpone cheese 1 tbsp olive oil salt and pepper to taste |
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1
Melt the butter in a very large saucepan. Add the scallions and celery and cook gently for about 5 minutes, until soft.
2
Pack the spinach into the saucepan, add the vegetable stock and bring to a boil. Reduce heat and simmer, covered, for 15-20 minutes.
3
Transfer the soup to a blender or food processor and blend until smooth, or pass through a strainer. Return to the saucepan.
4
Add the Mascarpone cheese to the soup and heat gently, stirring, until smooth and blended. Season with salt and pepper to taste.
Ingredients
¼ cup butter
1 bunch green onions, trimmed and chopped
2 celery stalks, chopped
3 cups spinach
3 ½ cups vegetable stock
1 cup mascarpone cheese
1 tbsp olive oil
salt and pepper to taste