Put the butter and olive oil in a heavy bottomed pan over a low heat. When the butter starts to foam add the chopped and crushed , sprinkle with a little sea salt and cook for 8-10 minutes until soft.
Meanwhile, prepare the stock according to packet instructions.
Add the to the pan and cook for a few minutes. Then add the stock and a little salt, cover the pan with a lid and for 20 minutes.
Blitz the soup to a smooth cream in a liquidizer or with a stick blender.
Pour the soup into a clean pan and return to the heat until piping hot. Scatter with the chopped , add a grinding of black pepper and serve immediately.
Notes from the cook
- A simple, satisfying soup that tastes heavenly, is rich in nutrients and kind to your wallet. The ideal lunch for a cold wintry day.