q.s. Croutons
q.s. Salt
q.s. Parmigiano Reggiano cheese
500 g. Potato
q.s. Pepper
q.s. Garlic
q.s. Fresh parsley
Serve 6
Prepare the stock following the instruction on the package. Meanwhile, peel the potatoes and cut them into cubes. In a saucepan heat some evoo and cook the garlic in it, add the potatoes and gradually add in the broth until they are cooked through. At this point incorporate the porcini sauce and the chopped parsley, leaving to simmer for a few more minutes. Transfer the soup into bowl and the croutons on top. Complete with grated parmigiano reggiano cheese, cracked pepper and a drizzle of extra virgin olive oil.
Eliminare i Crostini per zuppa ed utilizzare Pane senza glutine tagliato a cubetti e tostato.