Heat oil in a deep non stick pan, add bay leaf, black peppercorns, onions and garlic and saute. Add spinach, salt, crushed black peppercorns and saute till onion and spinach become soft.
Switch off heat, transfer the mixture into a mixer jar, cool and grind with vegetable stock till smooth. Pour it back into the pan. Keep the remaining spinach leaves one on top of the other and shred finely.
Heat sufficient oil in another pan. Add shredded spinach and deep fry till crisp. Drain. Add milk to the soup and mix well. For each portion shape 1 tbsp mascarpone cheese into a quennel using two tablespoons.
Pour soup into serving bowls, place the cheese quennel in the centre, place the fried spinach over the cheese and serve hot.