Pea soup with mushroom bruschetta, roast tomato and chorizo sausage | Yiannis Lucacos

Ingredients

• Pea soup
• Bruschetta
• Truffle oil
• Chives, finely chopped
• Whipped cream
• 250 gr. onion, cut in thin slices
• 25 gr. butter
• 25 gr. olive oil
• 30 gr. garlic, finely chopped
• 450 gr. peas
• 700 gr. chicken stock (see pantry)
• 10 gr. fresh rosemary
• salt
• 4 thin slices of ciabatta bread
• 100 gr. slowly roasted tomatoes, cut into brunoise (see pantry)
• 60 gr. sautéed mushrooms
• 60 gr. caramelized onions (see pantry)
• 20 gr olive oil
• 80 gr. chorizo sausage, cut into julienne