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Borage Soup II

Borage Soup II is a modern British recipe for a classic puréed soup of borage and potatoes served garnished with borage flowers. The full recipe is presented here and I hope you enjoy this classic British version of: Borage Soup II.

prep time

10 minutes

cook time

45 minutes

Total Time:

55 minutes

Serves:

4

Rating:

Tags : British Recipes

Borage has a mild cucumbery flavour and the flowers make delicious garnishes. This recipe demonstrates that borage is not just for use as a green manure. You can make a delicious soup out of the leaves. Don't pick any stems though they are woody and you would need to strain them out. For this recipe there is no need to pre-chop the ingredients before cooking.

Ingredients:

1kg borage leaves and flowers
4 spring onions
1 handful of fresh parsley
500ml chicken stock
3 medium potatoes, scrubbed and peeled
sea salt, to taste
borage flowers, to garnish

Method:

Bring a pan of salted water to a boil. Cut the potatoes into large chunks and add to the pan. Boil for 15 minutes, until tender then remove with a slotted spoon and set aside.

Add the spring onions to the boiling water and cook for 3 minutes. Remove with tongs and immediately plunge in ice cold water to stop further cooking.

Boil the borage leaves and flowers for 1 minute. Drain in a colander then quickly refresh in ice cold water (this preserves the vibrant green colour).

Chop the ingredients then add to a pan along with the parsley and stock. Bring to a simmer then season to taste with salt. Cook for about 5 minutes, until warmed through then take off the heat and pour into a food processor.

Process until smooth then pour into a saucepan. Allow to heat through for about 5 minutes then divide between four warmed soup bowls. Garnish with borage flowers and serve.