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:

• Soak 6 cups of borage leaves and mint leave if using and flowers parts in a 4 cups of cold water overnight, drain and strain, pressing the liquid out of the leaves and flowers gently.
• Measure 4 cups of the liquid, add the lemon juice, and pectin.
• Put into a deep jelly kettle and bring to a rolling boil, then add sugar and stir to mix well.
• Stir and boil hard for 1 1/2 minutes, or until mixture sheets from a wooden spoon, skim, pour into hot clean 1/2 pint jelly jars. Seal the a water bath accordingly.

Steps:

• Shell the peas, leaving 8 of the best-looking ones whole. Melt half the butter in a large pan, then gently cook the spring onions and garlic with the lid on for 5 mins, without colouring. Add the stock, bring to the boil, then add the peas and whole pods and simmer for 2-3 mins until tender.
• Fish out the whole pods and refresh under cold water. Tip in the crème fraîche, then the lovage or mint, and blitz with a hand blender until smooth. Season to taste. Leave to cool, then chill in the fridge if serving cold.
• If you're eating the soup hot, bring to a gentle simmer but don't boil. To serve, ladle into bowls, decorate each with a whole, split pea pod and serve with a stack of toasted olive bread on the side (toast your bread on the barbecue).

Steps:

• Place the borage flowers in a small bowl, cover with boiling water and leave to steep overnight.
• The next day, strain the liquid into a pan and bring to a boil. Pour this boiling liquid over another cupful of borage flowers. Soak for 8 to 10 hours. Strain again and press all the juices out with the back of a wooden spoon.
• Measure the liquid and add 1 cup of sugar for every 1 1/4 cups of water. Heat slowly until the sugar has dissolved, then boil vigorously until thickened. Remove from heat, skim and store in clean bottles or jars. Keep in refrigerator.

Steps:

• In a large saucepan, saute the chopped onion in olive oil until translucent; then add the cubed potatoes and mix together.
• Add the stock and milk, simmering until the potatoes are nearly tender.
• When potatoes are soft,add the lovage and liquidise the soup, adding further stock or milk if a thinner consistency is required.
• Check the seasoning and add salt and pepper to taste.
• Return to the saucepan and heat through gently - do NOT allow the soup to boil.
• Serve hot and garnish with the remaining lovage and crusty bread and butter or bread rolls.
• This travels very well in a thermos flask for a warming picnic soup.