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Ingredients
77g pack diced pancetta
1 onion, finely chopped
2 garlic cloves, crushed
500ml fresh chicken stock
500g frozen Essential Garden Peas
2 tbsp sunflower seeds
4 tbsp Essential reduced fat crème fraîche
1 crusty bread, to serve
Method
Put a large pan over a medium heat and add the pancetta. Cook for 5 minutes until turning golden. Use a slotted spoon to scoop out onto a plate lined with kitchen paper. Put the onion and garlic in the pan and cook in the pancetta fat for 5 minutes, until soft. Add the stock, 200ml water and the peas; bring to the boil. Simmer for 10 minutes, until the peas are tender.
Meanwhile, toast the sunflower seeds in a dry frying pan for about 3-4 minutes. Use a stick blender or jug blender to whizz the soup until smooth, then divide between 4 bowls. Swirl 1 tbsp crème fraîche into each, then top with the crispy pancetta and sunflower seeds. Serve the soup straight away with the crusty bread.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,638kJ/ 391kcals
Fat
14g
Saturated Fat
5.5g
Carbohydrates
42g
Sugars
13g
Fibre
10g
Protein
20g
Salt
0.7g
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