Vegetable soup with peas

Ingredients – serves 4 – The Food of Spain loc 3359

  • 0.5 large onion chopped
  • 30gms butter
  • 1 tablespoon olive oil
  • 1 medium baking potato peeled and cut into small pieces
  • 1 or 2 carrots cut into small pieces
  • 4.5 cups of chicken or vegetable stock
  • 1.5 cups fresh or defrosted baby peas
  • salt
  • cream – mix in or optionally serve on the side

Saute the onion in the butter and oil until soft; add potato, carrot and stock, stir, bring to boil, simmer until softened.

Add peas and cook until tender; blend with immersion blender, add salt .

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