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Ingredients
- 20 g di Parmigiano Reggiano
- 600 g di porri, la parte bianca a rondelle
- 30 g burro a pezzi
- 700 g di acqua
-
2
cucchiaini di dado per brodo vegetale
or 2 dadi per brodo vegetale - ½ cucchiaino di sale + q.b.
- ½ cucchiaino di pepe nero in polvere
- ½ cucchiaino di peperoncino in polvere dolce
- 1 pizzico di noce moscata in polvere
- 100 g di panna (min. 30% di grassi)
- Nutrition
- per 1 porzione
- Calories
- 843 kJ / 204 kcal
- Protein
- 4 g
- Carbohydrates
- 7 g
- Fat
- 17 g
- Fiber
- 5 g
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