Borage Soup RecipeOrigin: Britain Period: Traditional |
Ingredients:
450g young borage leaves and flowers 
Borage Soup Preparation:Method:Melt the butter in a pan then add the rice and cook over low heat for 2 minutes, stirring all the time. Now add the stock and simmer for 15 minutes. Sepoarate the borage leaves and flowers form the stems, place in a colander and wash under running water. Set some flowers aside to serve as a garnish then add the remaining flowers and leaves to your pan. Simmer the mixture for a further 10 minutes then season to taste. Allow the mixture to cool a little before liquidizing in a blender. Strain through a fine sieve into a serving dish. Allow to cool then stir-in the fromage frais. Decorate with the reserved borage flowers and paprika then serve. |
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