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Ingredients
- 1 échalote (± 60 g), coupée en deux
- 30 g d'huile d'olive
-
1
c. à café de pâte de bouillon de légumes
or 1 cube de bouillon de légumes (pour 0,5l) émietté - 450 g d'eau
- ½ c. à café de thym déshydraté et plus pour assaisonner
- 1 - 2 pincées de sel
- ½ c. à café de poivre noir moulu et plus pour assaisonner
- 200 g de fromage de chèvre émietté
- Nutrition
- per 1 portion
- Calories
- 248.3 kcal / 1038.7 kJ
- Protein
- 12.8 g
- Fat
- 18.5 g
- Carbohydrates
- 10.3 g
- Fibre
- 3.5 g
- Saturated Fat
- 8.5 g
- Sodium
- 342.5 mg
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