Chestnut Soup with Brussels Sprouts

For the croutons, remove the crust from the bread and cut into small cubes. Melt 2 tablespoons of butter in a pan, and sauté the bread until golden brown. Remove from the pan, drain on papaer towels, and sprinkle with salt.

Peel and finely chop the onion. Coarsely chop 450 g (approximately 16 ounces) of chestnuts. Heat 2 tablespoons of butter in a pan, and sweat the onion until soft. Add the chestnuts, sauté briefly, and sprinkle with the powdered sugar. Let caramelize slightly, then add the port wine. Add the stock, and vanilla seeds, then season to taste with salt and pepper. Simmer for 5-8 minutes over medium heat.

Clean the mushrooms, then halve or quarter them depending on size. Coarsely chop the remaining chestnuts. Rinse and wipe the brussels sprouts. Remove any loose outer leaves, then blanch for 2 minutes in boiling salted water. Add to an ice water bath, then drain well.

Melt 2 tablespoons of butter in a pan, then sauté the mushrooms. Add the brussels sprouts, then season to taste with salt and pepper.

Add the cream to the soup and bring to a boil. Mash with a hand masher, return to a boil, and adjust the seasoning.