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Pea, spinach & mascarpone soup

Name: Pea, spinach & mascarpone soup
Yield: 4
Ingredients: 2 Tbsp Olive oil, use up to 3 Tbsp; 1 Onion, finely sliced; 250 g Spinach leaves, washed and coarsely chopped (Main); 2 cups Frozen peas (Main); 2 Garlic cloves, crushed; 3 cups Chicken stock, or vegetable stock; ½ cup Mascarpone (Main)

for 4 people

Jan Bilton

Food writer and cookbook author.

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2 Tbsp	Olive oil, use up to 3 Tbsp
1	Onion, finely sliced
250 g	Spinach leaves, washed and coarsely chopped (Main)
2 cups	Frozen peas (Main)
2	Garlic cloves, crushed
3 cups	Chicken stock, or vegetable stock
½ cup	Mascarpone (Main)

Heat the oil in a saucepan. Sauté the onion, until softened but not browned. Add the veggies, garlic and stock. Season. Cover and simmer for about 20 minutes, until tender.
Purée, either with a handheld blender or in a food processor. Stir in the mascarpone and carefully reheat. Great garnished with extra mascarpone.