Pea and mint soup with goat cheese tortellini

1.Melt butter in a large, heavy-based saucepan on high. Sauté onions for 2-3 minutes, until tender.

2.Add stock and potato. Bring to boil then reduce heat to medium and simmer for 4-5 minutes, until potato is tender. Add peas and mint. Simmer for 2-3 minutes. until vegetables are tender.

3.Using a hand-held blender or food processor, process until smooth. Pass through sieve. Return to clean saucepan. Stir through cream and season to taste.

4.Meanwhile, prepare Tortellini; (see recipe below)

5.Bring a large saucepan of salted water to boil on high heat. Cook tortellini in 2 batches for 1-2 minutes, or until floating. Remove with slotted spoon.

6.Serve soup topped with tortellini.

7.Heat butter and oil together in a small saucepan on high. Fry eschalots for 3-4 minutes, until golden. Transfer to small bowl with goat cheese. Season to taste and mix well.

8.Place 4 wonton wrappers on clean surface. Top with 2 teaspoons of mixture and brush edges with water. Fold over into semi-circle and press edges to seal. Make crease in bottom and fold around, joining outer edges together with a little water. Repeat with remaining ingredients.