Green pea, artichoke and asparagus soup
Serves 4 An original vegetable soup, packed with vitamins, minerals and an exotic dash of our popular STAR Modena balsamic vinegar. #STARFineFoods Ingredients: 7 oz peas 2 artichokes 7.05 oz wild asparagus 1 large potato 2 Tbsp of STAR extra virgin olive oil 1 cup of Borges Natura rice and walnut drink Salt and pepper, to taste 1/4 c. Iberian cured ham (optional for garnish) Instructions:Boil the peas, artichokes and asparagus in plenty of salted water until they have softened. When soft, drain out the water, setting aside one cup for later.
In a frying pan, lightly stir fry the vegetables with extra virgin olive oil. Add salt and pepper to taste.
Add the reserved one cup of vegetable stock to the vegetables and put in the cubed potato. Bring to a boil for about 15 minutes. Add a small cup of Borges Natura rice and walnut drink. Remove from the burner and transfer contents to a blender. Add more water or walnut drink to bring it to a desired consistency.
For garnish, drizzle STAR balsamic vinegar of Modena, pieces of fried artichoke and shavings of Iberian cured ham (optional) on top.
Ingredients
- 7 oz peas
- 2 artichokes
- 7.05 oz wild asparagus
- 1 large potato
- 2 Tbsp of STAR extra virgin olive oil
- 1 cup of Borges Natura rice and walnut drink
- Salt and pepper, to taste
- 1/4 c. Iberian cured ham (optional for garnish)
Instructions
Boil the peas, artichokes and asparagus in plenty of salted water until they have softened. When soft, drain out the water, setting aside one cup for later.
In a frying pan, lightly stir fry the vegetables with extra virgin olive oil. Add salt and pepper to taste.
Add the reserved one cup of vegetable stock to the vegetables and put in the cubed potato. Bring to a boil for about 15 minutes. Add a small cup of Borges Natura rice and walnut drink. Remove from the burner and transfer contents to a blender. Add more water or walnut drink to bring it to a desired consistency.
For garnish, drizzle STAR balsamic vinegar of Modena, pieces of fried artichoke and shavings of Iberian cured ham (optional) on top.
Boil the peas, artichokes and asparagus in plenty of salted water until they have softened. When soft, drain out the water, setting aside one cup for later.
In a frying pan, lightly stir fry the vegetables with extra virgin olive oil. Add salt and pepper to taste.
Add the reserved one cup of vegetable stock to the vegetables and put in the cubed potato. Bring to a boil for about 15 minutes. Add a small cup of Borges Natura rice and walnut drink. Remove from the burner and transfer contents to a blender. Add more water or walnut drink to bring it to a desired consistency.
For garnish, drizzle STAR balsamic vinegar of Modena, pieces of fried artichoke and shavings of Iberian cured ham (optional) on top.
Total Time: 30
Serves: 4
