la soupe des chefs

5E aleur anargetique 51.1% , Energy Hatteres grasses 24.4% , Fat omacides gras saturés 12.2% , ofwhich saturates Gucdes 6.1% , Canbohydrate nt sucnes 3.1% , of which sugars Proimes 1.5% , Proteins kcainek Se 0.8% , Sat S9 efients Eau 0.4% , poisons peches en Atantique Nord Est 3%cm omates 0.2% , carrot 0.1% , ignons 0.0% , white wine 0.0% , Norway lobster 0.0% , leek 0.0% , salt 0.0% , celery 0.0% , lobster 0.0% , parsley 0.0% , garlic 0.0% , thym laurie ment fort 0.0% , paprika 0.0% , E164 0.0% , Fabriqué dans un atelier qui utiise du la de Toeut 0.0% , soya 0.0% , mustard 0.0% , des mollusques edients Water 0.0% , fish caught in the North East Atlantic 35% tome Concentrate 0.0% , Carrots 0.0% , Onions 0.0% , White wine 0.0% , Norway lobster 0.0% , preservate sudum sulfite leeks 0.0% , SALT 0.0% , celery 0.0% , lobsters 0.0% , Parsley 0.0% , GARLIC 0.0% , thyme ba fpepper 0.0% , paprika 0.0% , saffron 0.0% , Manufactured in a factory that uses mi guen egg soy 0.0% , mustard and shellfish POUR 4 ASSIETTES 0.0% , FOR 4 SERVINGS de préparation 0.0% , servir tres chaud accompagnée de croutn de gruyere rapé 0.0% , Cosking directions This fish soup may be improved by adding ere hot with croutons rubbed with garlic and grated cheese 0.0%

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