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.