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Pea soup with caramelized shallots


2 teaspoons olive oil
2 shallots, peeled and quartered
1 teaspoon brown sugar
1 medium yellow onion, diced
knob of Earth Balance butter
250 grams peas (I’ve used frozen) 2 cups
1 cup no-chicken stock
½ cup vegan cream
10 cloves roasted garlic
freshly grounded pepper



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