Directions:
- In a medium saucepan, cook bacon until crispy. Add butter and soften the onions and celery. Add the flour and let cook until homogeneous, pour slowly the wine and add gradually the chicken stock and milk.
- Cook at low heat until it's creamy and lightly thick. Add pecorino romano cheese 5 minutes before serving, and season with white pepper.
- Meanwhile, heat the oven to broil. Put the popped corn on a baking sheet with foil paper; spray with vegetable oil and sprinkle with the 1 cup of pecorino romano cheese, then grill until the cheese begin to melt and brown. Pour the soup in bowls and garnish with the popped corn.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 380.9 Kcal (1595 kJ) | ||
| Calories from fat | 180.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.11g | 31% | |
|---|---|---|---|
| Cholesterol | 57.89mg | 19% | |
| Sodium | 1443.94mg | 60% | |
| Potassium | 583.74mg | 12% | |
| Total Carbs | 25.45g | 8% | |
| Sugars | 12.34g | 49% | |
| Dietary Fiber | 2.38g | 10% | |
| Protein | 22.71g | 45% | |
| Vitamin C | 12mg | 20% | |
| Iron | 0.4mg | 2% | |
| Calcium | 667.5mg | 67% | |
| Amount Per 100 g | |||
| Calories | 87.35 Kcal (366 kJ) | ||
| Calories from fat | 41.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.61g | 31% | |
|---|---|---|---|
| Cholesterol | 13.28mg | 19% | |
| Sodium | 331.13mg | 60% | |
| Potassium | 133.86mg | 12% | |
| Total Carbs | 5.84g | 8% | |
| Sugars | 2.83g | 49% | |
| Dietary Fiber | 0.55g | 10% | |
| Protein | 5.21g | 45% | |
| Vitamin C | 2.8mg | 20% | |
| Iron | 0.1mg | 2% | |
| Calcium | 153.1mg | 67% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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