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£2.12/100gPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Put a large pan over a medium heat. Add the pancetta; dry fry for 5 minutes until golden. Transfer to a plate lined with kitchen paper. Put the onion and garlic in the same pan; cook for 5 minutes until softened. Add the stock, 200ml water and the peas; bring to the boil. Turn down to a simmer; cook for 5 minutes or until the peas are tender.
Meanwhile, toast the sunflower seeds in a dry frying pan, stirring (3-4 minutes).
Use a stick or jug blender to whizz the soup until smooth; season. Divide among 4 bowls. Add 1 tbsp crème fraîche to each, then top with the pancetta and sunflower seeds. Serve with crusty bread, if liked.
Typical values per serving when made using specific products in recipe
Energy | 1,306kJ/ 313kcals |
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Fat | 16g |
Saturated Fat | 6g |
Carbohydrates | 21g |
Sugars | 12g |
Fibre | 9.9g |
Protein | 17g |
Salt | 0.9g |
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