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Pea Soup With Crème Fraîche

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Epicurious
Related tags
soups gluten free low fat nut free vegetarian lunch
Nutrition per serving    (USDA % daily values)
CAL
95
FAT
5%
CHOL
1%
SOD
27%

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Ingredients for 6 servings

2 medium shallots, chopped

1 teaspoon olive oil

1 (4-ounce) boiling potato, peeled and cut into 1/2-inch pieces

1 teaspoon salt

3 1/2 cups water

1 pound frozen baby peas (3 1/2 cups), thawed

1 tablespoon crème fraîche or sour cream, either one mixed with 1 teaspoon water

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