Pea Soup with Mint

Instructions

• 1
  Peel and finely chop the onion. Peel the potatoes and cut them into small cubes.
• 2
  Prepare a medium-sized pot and heat sunflower oil and butter over medium heat. Then add the chopped onion to the pot and sauté for 3⁠–⁠4 minutes over medium heat.
• 3
  Add the chopped potatoes and vegetable broth to the pot with the onion and bring the contents to a boil over high heat. Then reduce the heat to medium, cover the pot with a lid, and cook for 11⁠–⁠12 minutes until the potatoes are tender.
• 4
  Remove about ½ of the cooked potatoes from the pot and set them aside. Then add 300 g of frozen peas, mint, and milk to the pot and cook the entire mixture uncovered for another 3⁠–⁠4 minutes over medium heat.
• 5
  Remove the pot with the soup from the heat, add salt and pepper, and then blend the contents of the pot until smooth with an immersion blender.
• 6
  Return the cooked potatoes you set aside to the blended soup, add the remaining 50 g of frozen peas, mix everything thoroughly, and let the soup stand for 3⁠–⁠4 minutes.
• 7
  Divide the finished soup into 4 servings and serve.