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    Spanish Pea and Vegetable Cream Soup

    clock-icon40 minutes
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    Pixicook editorial team

    A creamy and flavorful soup made with fresh peas, vegetables, and a touch of fresh cream.

    Ingredients for Spanish Pea and Vegetable Cream Soup

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    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Large Onion, chopped

    each

    Substitute chevron-down

    Unsalted Butter

    tablespoons

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    Olive Oil

    tablespoons

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    Baking Potato, peeled and cut into small pieces

    each

    Substitute chevron-down

    Carrots, cut into small pieces

    each

    Substitute chevron-down

    Chicken Stock

    cups

    Substitute chevron-down

    Peas, or defrosted frozen baby peas

    cups

    Substitute chevron-down

    Salt

    to taste

    Substitute chevron-down

    Fresh Cream

    optional

    Substitute chevron-down

    How to Make Spanish Pea and Vegetable Cream Soup

    1. Sauté Onion

    Start by heating a large saucepan over medium heat. Add the butter and olive oil, and once the butter has melted, toss in the chopped onion. Sauté the onion until it becomes soft and translucent.

    2. Add Potatoes, Carrots, and Stock

    Add the small pieces of baking potato and carrots to the saucepan. Pour in the chicken or vegetable stock. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes.

    3. Add Peas and Simmer

    After the vegetables have simmered, add the fresh peas or defrosted frozen baby peas to the saucepan. Continue cooking for another 5 to 10 minutes until the peas are tender.

    4. Blend Soup

    Use an immersion blender directly in the saucepan, or transfer the soup in batches to a food processor. Blend until smooth and velvety.

    5. Season and Serve

    Season the blended soup with salt to taste. Serve the soup hot, and if you like, add a swirl of fresh cream on top for an extra touch of richness.


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