Borage Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 12
    lb young borage leaves and fresh edible flower
  • 2
    ounces real butter
  • 1 12
    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
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DIRECTIONS

  • 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.
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