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Ingredients
- 1000 g d'eau
- 1 cube de bouillon de volaille
- 400 g de topinambours, épluchés et coupés en morceaux (2-3 cm)
- 2 pincées de sel, à ajuster en fonction des goûts
- 1 pincée de poivre moulu, à ajuster en fonction des goûts
- 100 g de crème liquide 30-40% m.g.
- 30 g de beurre doux
- 40 g de chocolat blanc, détaillé en morceaux
- 1 filet d'huile d'olive, pour la finition
- 4 brins de cerfeuil frais équeutés, pour la finition
- Nutrition
- per 1 portion
- Calories
- 1184 kJ / 285 kcal
- Protein
- 3.8 g
- Carbohydrates
- 22.8 g
- Fat
- 19.5 g
- Fibre
- 1.8 g
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