2 tablespoons butter
1 bunch green onions, white portion, chopped
2 stalks celery, chopped
12 ounces fresh spinach
3¾ cups vegetable stock
1 cup marscapone cheese
Freshly grated black pepper
Melt the butter in a very large saucepan. Add the green onions and celery and cook gently for about 5 minutes, or until softened.
Pack the spinach into the saucepan. Add the vegetable stock and bring to a boil, then reduce the heat, and simmer, covered, for 15 to 20 minutes.
Transfer the soup to a blender and blend until smooth. Return to the saucepan.
Add the marscapone cheese to the soup and heat gently, stirring, until smooth and blended. Taste and adjust season with salt and pepper.