Winter melon and chicken cream soup

Cut the chicken breast into bite-sized pieces and sprinkle salt and white pepper on both sides

Chop the onion into 1cm cubes. Heat a pot with unsalted butter, add the onion and fry slowly. Once it becomes translucent, turn off the heat

Peel the winter melon, cut it into blocks, and bevel the edges. Transfer it to the pot in step 2 and heat it

Add the chicken breast from [1] and when the surface starts to change color, add the white wine, bouillon, and vegetable stock, cover, and simmer over low heat for about 30 minutes

Add the cream and béchamel sauce and mix well. Once it thickens, add the tomato sauce and adjust the taste with salt

Remove from heat and serve in serving bowls. Top with tomato concassé, Italian parsley, red amaranth, or other toppings to taste