Chestnut and Fennel Soup - Zuppa di castagne e finocchio

Name: Chestnut and Fennel Soup - Zuppa di castagne e finocchio
Prep time: 5 min
Cook time: 35 min
Total time: 35 min
Yield: 4 portions
Ingredients: 120 g onions; 100 g leeks; 120 g fennel; 2 - 3 sprigs fresh thyme; 50 g salted butter; 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; ¼ tsp ground black pepper

4.4 (23 évaluations )

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Niveau facile

Temps de préparation 5min

Temps total 35min

Nombre de portions 4 portions

Ingrédients

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
ou 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

Infos nut.: par 1 portion
Calories: 1282 kJ / 306 kcal
Protides: 4.9 g
Glucides: 33.8 g
Lipides: 11.9 g