Ingredients

• 1/2 pound asparagus, cut into 1/2-inch pieces and blanched
• 1/2 pound fava beans, blanched and cleaned
• 1/4 pound peas, blanched
• 1 bunch basil, cleaned and blanched
• 1 cup olive oil
• 1 shallot, finely diced
• 1/4 cup chopped herbs, thyme and oregano leaves
• 2 cups vegetable stock

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Instructions

1. Combine the blanched asparagus, fava beans and peas. Place half of the vegetables in a blender with the blanched basil. Puree adding the olive oil.
2. In a large saucepan, sweat shallots until translucent. Add chopped herbs and blanched vegetables. Add puree of vegetables. Add vegetable stock until desired consistency is reached. Season, to taste.