Borage Soup Recipes

Steps:

• Melt the butter in a saucepan.
• Add the rice and cook over a low heat for two minutes, stirring all the time.
• Add the stock, cover and simmer for 15 minutes.
• Strip the borage leaves and flowers from the stalks and wash well.
• Leave aside some flowers for decoration and add the remainder to the saucepan.
• Simmer for a further 10 minutes.
• Adjust the seasonings.
• Allow to cool to lukewarm, then whirl in a blender.
• Pour the soup through a fine sieve into a serving tureen and allow to cool completely.
• Before serving stir in the cream or if preferred some thinned fromage frais,.
• and decorate with the bright blue borage flowers.

Steps:

• In a large pot combine the barley the barley and stock, and cook until tender.
• In a small sauce pan, cook the borage leaves in the butter until they are tender.
• Add the leaves to the stock and boil again, then reduce heat and simmer for 10 minutes.
• Season to taste.
• Pour the stock mixture into a blender and blend till smooth, then reheat and serve.
• Top with cream or yogurt and sprinkle with the brilliant blue borage flowers.