PUREED LEEK SOUP WITH CAPRA SARDA CHEESE HEART | Pinna Formaggi
Ingredients
- Shallot ½
- Butter 100 g
- Leeks 2
- Medium-sized potato 1
- Capra Sarda 200 g
- Vegetable broth 750 ml
- Flour to taste
- Eggs to taste
- Oil for frying to taste
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