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Chestnut and Fennel Soup - Zuppa di castagne e finocchio
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Ingredients
- 120 g onions, quartered
- 100 g leeks, white part only, cut in pieces
- 120 g fennel, cut in pieces
- 2 - 3 sprigs fresh thyme, leaves only, to taste
- 50 g salted butter, diced
- 100 g dry white wine
- 350 g cooked, peeled chestnuts
-
1
chicken stock cube (for 0.5 l), crumbled
or 1 heaped tsp chicken stock paste, homemade - 800 g water
- ½ tsp fine sea salt, or to taste
- ¼ tsp ground black pepper, or to taste
- Nutrition
- per 1 portion
- Calories
- 1282 kJ / 306 kcal
- Protein
- 4.9 g
- Carbohydrates
- 33.8 g
- Fat
- 11.9 g
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