Chestnut and Fennel Soup - Zuppa di castagne e finocchio
TM5 TM6

Chestnut and Fennel Soup - Zuppa di castagne e finocchio

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)
  • 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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