Chestnut Soup with Brussels Sprouts

Ingredients

• 2 slices toast bread
• 6 tbsp butter
• Salt
• 1 onion
• 550 g chestnuts (pre-cooked; vacuum sealed)
• 1 tsp powdered sugar
• 50 ml red port wine
• 800 ml poultry stock
• pepper (ground)
• 0.5 vanilla pod (marmalade)
• 150 g Mushrooms
• 8 Brussels sprout buds
• 150 ml whipping cream
• 1 tbsp orange zest
• 1 tsp chili salt
• 1 tbsp grated dark chocolate

Instructions

1. 1.

   Cut the toast bread into small cubes and set aside. In a pan melt 2 tbsp butter, sauté the bread cubes until golden yellow, remove, drain on kitchen paper and lightly salt.

2. 2.

   Peel and finely dice the onion. Roughly chop 450 g chestnuts. In a pot melt 2 tbsp butter and sauté the onion until translucent. Add the chestnuts, cook briefly, sprinkle with powdered sugar, allow slight caramelization, then deglaze with port wine. Pour in the stock, season with salt and pepper, add vanilla marmalade, and simmer over medium heat for 5-8 minutes.

3. 3.

   Meanwhile clean and halve or quarter the mushrooms. Roughly chop the remaining chestnuts. Wash and trim the Brussels sprouts, separate individual leaves, blanch in boiling salted water for about 2 minutes. Drain, shock in cold water, and drain well.

4. 4.

   Sauté the mushrooms in a pan with 2 tbsp melted butter, add the Brussels sprout leaves, and season with salt and pepper.

5. 5.

   Add the cream to the soup, bring to a boil, puree with an immersion blender, froth, and adjust seasoning.

6. 6.

   Serve on pre-warmed plates garnished with croutons, mushrooms, and Brussels sprout leaves. Sprinkle with orange zest, chili flakes, and grated chocolate before serving.