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Pea, Mint And Pancetta Soup

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Donal Skehan
Related tags
soups low carb nut free memorial day lunch
Nutrition per serving    (USDA % daily values)
CAL
471
FAT
86%
CHOL
17%
SOD
97%

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Ingredients for 4 servings

1 tablespoon of olive oil

200 g of pancetta pieces

1 onion, roughly chopped

1 clove of garlic

2 medium potatoes, peeled and cubed

1 litre of vegetable stock

500 g of frozen or fresh peas

1 small bunch of mint, about a handful

sea salt and ground black pepper to season

Crème fraîche to serve

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