Recipe by mollypaul
This dark green soup may be served hot or cold, but served cold is perfect for summer dinner parties or that extra special picnic. Both borage flowers and leaves are edible. Because it is a tonic plant for the adrenal glands, borage provides an invaluable support for a stressful lifestyle. Borage is rich in minerals, especially potassium. From Mary Lawrence & Jane Newdick, The Miniature Book of Flowers as Food, Crescent Books, 1991. Cooking time is chilling time.
- 1⁄2 lb young borage leaves and fresh edible flower
- 2 ounces short-grain rice
- 2 ounces real butter
- 1 1⁄2 pints chicken stock or 1 1⁄2 pints vegetable stock
- 6 ounces heavy whipping cream (fromage frais) or 6 ounces double cream (fromage frais)
- salt and pepper
Directions See How It's Made
- 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.