Pea and sherry soup with chorizo oil and croûtons | Gourmet Traveller

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 litre (4 cups) chicken stock
• 50 ml sherry, such as amontillado
• 1 kg frozen peas, defrosted
• ¼ cup (firmly packed) mint
• 25 ml sherry vinegar, or to taste
• Chorizo oil and croûtons
• 90 ml olive oil
• 1 chorizo, diced
• 1 garlic clove, thinly sliced
• 50 gm coarsely torn crustless sourdough bread