Melt the 2 tbsp mantequilla sin sal in a large Saucepan over medium heat. Add the chopped 1 cebolla finamente picada and 2 tallos apio finamente picados and cook gently, stirring occasionally, for 7–8 minutes until softened and translucent — don't let them brown.

Add the minced 2 dientes ajo picados and cook for 1 more minute, stirring constantly, until fragrant.

Pour in the Vegetable Stock and bring to a gentle boil over medium-high heat.

Add the frozen 4 cups guisantes congelados no es necesario descongelar straight from the Freezer. Return to a simmer and cook for 3–4 minutes, just until the 4 cups guisantes congelados no es necesario descongelar are tender and bright green. Do not overcook — this preserves the vibrant colour and fresh flavour.

Remove the pan from the heat. Add the fresh ½ cup hojas de menta fresca ligeramente empacadas, más extra para decorar leaves, 2 tbsp mantequilla sin sal, 1 tsp sal, and ½ tsp azúcar (if using). Stir to combine.

Using a Blender or Immersion Blender, blend the soup until completely smooth and silky. If using a Blender, work in batches and leave the lid slightly ajar (covered with a folded tea towel) to allow steam to escape safely.

Return the blended soup to the pan over low heat. Taste and adjust seasoning with more 2 tbsp mantequilla sin sal and 1 tsp sal as needed. If the soup is too thick, stir in a splash of hot water or extra Vegetable Stock to reach your preferred consistency.

Ladle into warm bowls. Swirl a tablespoon of 4 tbsp crème fraîche into each Mixing Bowl, drizzle with a little 2 tbsp aceite de oliva virgen extra para rociar, and scatter a few fresh ½ cup hojas de menta fresca ligeramente empacadas, más extra para decorar leaves over the top. Serve immediately with pan crujiente para servir al lado.