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 and add the onions and stir-fry slowly. Turn off the heat when it's clear.

Peel the winter melon and cut it into blocks and chamfered. Transfer to the pot from [2] and heat it.

Add the chicken breast from [1] and when the surface color changes, add white wine, bouillon, and vegetable soup, cover, and simmer over low heat for about 30 minutes.

Add the fresh cream and bechamel sauce and mix well. Once the flavor becomes thick, add tomato sauce and adjust the flavor with salt.

Remove from the heat and serve in a bowl. Topped with tomato concusse, Italian parsley, red amaranth, etc., if you like, and then complete it.