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Sopa de espinafres e risoto de ervilhas com camarão
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Ingredients
- 100 g cenoura cortada em pedaços (3 cm aprox.)
- 140 g chalota
- 10 g folhas de salsa, mais q.b. p/ guarnecer
- 3 dentes de alho
- 80 g talo de aipo cortado em pedaços (3 cm aprox.)
-
60
g bolbo de aipo cortado em pedaços (3 cm aprox.)
or 60 g raiz de salsa cortada em pedaços (3 cm aprox.) - 30 g azeite
- 200 g folhas de espinafres baby
- 150 g massa tipo tortellini
- 1950 g água
-
2
c. chá de caldo de legumes caseiro
or 2 cubos de caldo de legumes esfarelados - 1 c. chá de sal
- 2 - 3 pitadas de pimenta preta
-
250
g camarão s/ casca (ver alternativa)
or 300 g camarão s/ casca descongelado - 60 g manteiga
- 320 g arroz p/ risoto
- 50 g vinho branco
-
150
g ervilhas frescas
or 150 g ervilhas descongeladas - 10 g sumo de limão (½ unid. aprox.)
-
1
c. chá de caldo de legumes caseiro
or 1 cubo de caldo de legumes esfarelado - ¼ c. chá de pimenta preta
- 40 g natas, min. 30% de gordura, mais q.b. p/ regar
- Raspa de limão ralada q.b. p/ guarnecer
- Nutrition
- per 1 dose
- Calories
- 2884.9 kJ / 689.5 kcal
- Protein
- 21 g
- Carbohydrates
- 87.8 g
- Fat
- 27.5 g
- Saturated fat
- 12.5 g
- Fiber
- 6.8 g
- Sodium
- 979 mg
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