
Devices & Accessories
Chestnut and Fennel Soup - Zuppa di castagne e finocchio
Prep. 5min
Total 35min
4 portions
Ingredients
-
onions quartered120 g
-
leeks white part only, cut in pieces100 g
-
fennel cut in pieces120 g
-
fresh thyme leaves only, to taste2 - 3 sprigs
-
salted butter diced50 g
-
dry white wine100 g
-
cooked, peeled chestnuts350 g
-
chicken stock cube (for 0.5 l) crumbled1
-
water800 g
-
fine sea salt or to taste½ tsp
-
ground black pepper or to taste¼ tsp
Nutrition per 1 portion
Calories
306 kcal /
1282 kJ
Protein
4.9 g
Fat
11.9 g
Carbohydrates
33.8 g
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Italian Kitchen
62 Recipes
UK and Ireland
UK and Ireland
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