• Melt the butter in a big pot (eg maslin /preservingpan) and add the olive oil.
• Add the onion, and garlic and sweat very gently so that the garlic does not burn.
• When the onion is softened add the diced potato, stock and stir. Bring to the boil.
• Allow to simmer for ten to fifteen minutes until potato is beginning to soften.
• Add the pea pods and starchy peas. Add salt, pepper and nutmeg to taste
• Return to a simmer and cook until pods and peas are well cooked and potato is breaking up. About twenty minutes (the pea pods will have gone a REALLY unpleasant colour, but don't worry -it's about to get SO much better!)
• Remove the pan from the heat and add the washed and drained spinach.

DO NOT RETURN THE PAN TO THE HEAT.

• Allow the spinach to just wilt in the hot soup. (1 minute)
• Blitz everything in a liquidizer - in batches. The spinach REALLY improves the colour.
• Push the pureed soup through a fine sieve using the back of a ladle to press out as much as possible.
• Check seasoning.

If reheating, do so gently so as not to destroy the lovely emerald green colour.