Pea and mint soup with goat cheese tortellini

1. Melt butter in a large, heavy-based saucepan on high. Saute 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. TORTELLINI: Meanwhile, 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. 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.
   
   
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. Serve soup topped with tortellini.

• To save time, use ready made fresh tortellini from the chilled section of
  your local supermarket.
  
• Store soups in fridge or freezer in leakproof containers.