Porcini and Potato soup

chef

Giovanni Pace

Other Ingredients

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.