Name: Pea, Rocket and Basil Soup with Lemon Mascarpone
Ingredients: 20g Australian butter; 1 onion, chopped; 2 cloves garlic, crushed; 500g frozen peas; 1 litre salt reduced chicken or vegetable stock; 2 cups firmly packed rocket leaves; 1 cup firmly packed basil leaves; 200g tub Australian mascarpone cheese; Salt and freshly ground black pepper, to taste; 1 teaspoon finely grated lemon rind; Grissini or crusty bread, to serve

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Melt butter in a large saucepan, add onion and garlic and saute until soft and translucent.
Add peas and stock, bring to a gentle boil for 5 minutes or until peas are tender, remove from heat and stir in rocket and basil.
Immediately blend soup until smooth, stir in two thirds of the mascarpone and season to taste. Reheat gently before serving.
Mix remaining mascarpone with lemon rind.
To serve, spoon warm soup into serving bowls and dollop with lemon mascarpone. Serve with grissini or crusty bread.

Melt butter in a large saucepan, add onion and garlic and saute until soft and translucent.
Add peas and stock, bring to a gentle boil for 5 minutes or until peas are tender, remove from heat and stir in rocket and basil.
Immediately blend soup until smooth, stir in two thirds of the mascarpone and season to taste. Reheat gently before serving.
Mix remaining mascarpone with lemon rind.
To serve, spoon warm soup into serving bowls and dollop with lemon mascarpone. Serve with grissini or crusty bread.

Melt butter in a large saucepan, add onion and garlic and saute until soft and translucent.
Add peas and stock, bring to a gentle boil for 5 minutes or until peas are tender, remove from heat and stir in rocket and basil.
Immediately blend soup until smooth, stir in two thirds of the mascarpone and season to taste. Reheat gently before serving.
Mix remaining mascarpone with lemon rind.
To serve, spoon warm soup into serving bowls and dollop with lemon mascarpone. Serve with grissini or crusty bread.