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Ingredients
- 100 g d'oignon, coupé en quatre
- 15 g de beurre
- 200 g d'orge perlé
- 100 g de vin blanc sec
- 800 g d'eau
- 1 cube de bouillon de légumes
- du sel
- du poivre moulu
- 200 g d'asperges vertes
- 50 g de parmesan, en copeaux
- 4 c. à café bombées de mascarpone
- Nutrition
- per 1 portion
- Calories
- 1423 kJ / 340 kcal
- Protein
- 12 g
- Carbohydrates
- 38 g
- Fat
- 14 g
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