Green pea, artichoke and asparagus soup
4
30
An original vegetable soup, packed with vitamins, minerals and an exotic dash of our popular STAR Modena balsamic vinegar.
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
-
1.
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.
-
2.
In a frying pan, lightly stir fry the vegetables with extra virgin olive oil. Add salt and pepper to taste.
-
3.
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.
-
4.
For garnish, drizzle STAR balsamic vinegar of Modena, pieces of fried artichoke and shavings of Iberian cured ham (optional) on top.
