Foamed pea soup

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 50 g leek
• 60 g streaky bacon
• 50 g butter
• 2 tsp sugar
• 700 ml chicken stock
• 200 g cream
• Sea salt
• Pepper, freshly ground
• 400 g peas, fresh or frozen
• 80 g sausage, chorizo ​​or German paprika sausage
• some mint leaves, fresh
• 1 tortilla(s) , (wheat flour tortilla)
• 1 tbsp butter
• 1 large tomato(s)
• 2 tbsp olive oil
• 1 tsp balsamic vinegar bianco
• Salt and pepper, from the mill
• 1 ball of mozzarella, preferably buffalo mozzarella
• 4 leaves of fresh basil

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

my soup as a complement to the competition menu

For the pea soup: Peel the onion and dice into small cubes. Trim and wash the leek, and slice into thin rings. Cut the bacon into strips. Heat the butter in a saucepan and sauté the diced onion and leek with the sugar until translucent. Add the bacon and fry briefly. Deglaze with the chicken stock and cream and bring to a boil. Season with salt and pepper. Add the peas and cook for 5 minutes until soft, then finely chop with a hand blender or in a blender and pass through a sieve. For the tortilla chips: Blanch the tomatoes, peel them, remove the stems and seeds, and dice the flesh. Drain the mozzarella well and dice it as well. Make a dressing with the vinegar, olive oil, salt, and pepper. Add the diced tomatoes to the dressing and let them marinate briefly. Use a cutter to cut out circles from the flour tortilla. Heat butter in a non-stick pan and briefly brown the chips on both sides. Drain the fat from the tortilla chips on a kitchen towel. Wash the basil leaves and spin them dry thoroughly, then cut into strips. Stir the mozzarella and basil into the tomatoes. Finish: Peel the chorizo ​​and cut into strips. Fry briefly in a non-stick pan, then remove from the pan. Spread the tomato and mozzarella mixture over the tortilla chips with a teaspoon. Reheat the soup and froth it with an immersion blender. Presentation: Place the sausage strips in soup bowls and pour the frothed soup over them. Garnish the soup with a few mint leaves. Serve the tortilla chips separately from the soup.