An original vegetable soup packed with vitamins and minerals with an exotic dash of Modena balsamic vinegar.
Vegetable soup with peas, artichokes and asparagus
- 200 g peas
- 2 artichokes
- 200 g wild asparagus
- 1 large potato
- A dash of Borges extra-virgin olive oil
- 1 small cup of Borges Natura walnut drink
- Salt and pepper
Step by step
Boil the peas, artichokes and asparagus in plenty of salted water until they have softened.
Lightly fry the vegetables in a frying pan with a generous dash of extra-virgin olive oil and add a little salt and pepper.
Add water or vegetable stock to cover the vegetables and also add a cubed potato. Boil for 15 minutes and then add a small cup of walnut drink. Take off the heat and blend. Add more water or walnut drink to thin it out if necessary.
Decorate with a few drops of Modena balsamic vinegar and, if you like, some fried artichoke together with some shavings of Iberian cured ham.