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    You are in: Home / Recipes / Romano Cheese and Popped Corn Soup Recipe
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    Romano Cheese and Popped Corn Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Boomette's Note:

    A recipe from TreStelle

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    Serves: 3



    Units: US | Metric


    1. 1
      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.
    2. 2
      Cook at low heat until it's creamy and lightly thick. Add pecorino romano cheese 5 minutes before serving, and season with white pepper.
    3. 3
      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.

    Ratings & Reviews:


    Nutritional Facts for Romano Cheese and Popped Corn Soup

    Serving Size: 1 (482 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 347.2
    Calories from Fat 180
    Total Fat 20.0 g
    Saturated Fat 10.0 g
    Cholesterol 51.5 mg
    Sodium 671.0 mg
    Total Carbohydrate 25.2 g
    Dietary Fiber 1.6 g
    Sugars 3.1 g
    Protein 13.5 g

    The following items or measurements are not included:

    pecorino romano cheese

    pecorino romano cheese

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