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Pea soup
Soup of garden peas with white wine and pancetta.
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Ingredients
Directions
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Fry the pancetta on a low heat in a dry soup pot. Drain the pancetta on kitchen paper. Chop the onion.
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Add the onion chips to the remaining bacon fat in the pan and fry them until they start to color.
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Stir in the crème fraîche, pour in the wine and the stock and bring it to the boil. Stir in the peas.
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Let the soup simmer for 8-10 minutes. Puree the whole with a hand blender or in the food processor to a smooth, lightly bound soup.
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Pour the soup back into the pan and bring to the boil. Put the turnip and peas in the soup and let it cook for another 5 minutes.
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Divide the soup over the deep plates and put the fried pancetta on it.
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Nutrition
320Calories
Sodium0% DV1.145mg
Fat28% DV18g
Protein24% DV12g
Carbs4% DV13g
Fiber24% DV6g
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