Cream of Potato Soup with Peas and Sausage

Peel and coarsely chop the potatoes. Peel and finely chop the onion.

Heat the olive oil in a large pot and briefly sauté the onion. Add the potatoes and cook for a few more minutes. Set 4-5 tablespoons of peas aside, then add the rest to the pot with the vegetable stock. Cover the pot and simmer for about 30 minutes.

When the potatoes are cooked through, puree the soup with a hand blender, strain through a sieve, pour back into the pot and season with salt and pepper.

Rinse and peel the carrots, cut into thin slices, then blanch in boiling salted water along with the remainder of the peas for about 5 minutes.