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Ingredients
- 50 g de blanc de poireau
- 20 g d'huile d'olive
- 500 g de chou-fleur détaillé en bouquets
- 300 g d'eau
- 1 cube de bouillon de volaille
- 100 g de crème liquide 30-40% m.g.
- 100 g de lait entier
- 1 pincée de sel à ajuster en fonction des goûts
- 1 pincée de poivre moulu à ajuster en fonction des goûts
- 6 petites escalopes de foie gras de canard cru (25-30 g env./escalope)
- 80 g de cacahuètes grillées à sec, salées
- Nutrition
- per 1 portion
- Calories
- 350.8 kcal / 1450.7 kJ
- Protein
- 8 g
- Fat
- 32.3 g
- Carbohydrates
- 5.2 g
- Fibre
- 2.8 g
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