Borage Soup

Borage Soup - a twist on an old German classic, Grüne Soße

Borage is delicious in many preparations, but none more heart-warming than this soup, which can be equally enjoyed either hot or cold. Borage soup isn't vastly different in method from many other green vegetable soups, the trick is making the most of the plant's mild cucumber tones - pepper, mustard, rosemary, chives; these are the flavours to experiment with.

400g young borage leaves (washed)
50g butter
50g plain rice
800ml vegetable stock
Half a glass of white wine
1 teaspoon of your favourite mustard
1 glass double cream
Salt and pepper
Borage flowers (to garnish)

1. Melt the butter in a pan on low heat before adding the rice and stirring constantly for a few minutes. Add the white wine and simmer until mostly absorbed. 
2. Add the vegetable stock and let simmer until the rice is softening, at which point add your borage leaves and simmer for a further 15 minutes.
3. Drop in the mustard and, after stirring well, allow to cool enough to handle. When at a reasonable temperature, blend to an appropriate consistency.
4. Stir in the cream, salt and pepper to taste, and serve with a couple of flowers and some lightly fried basil.

Grüne Soße, was traditionally served with boiled eggs and potatoes, if you fancy some thigh-slapping authenticity. Also, try Borage soup cold for a lovely, healthy, revitalising summer starter!

There's no limit to what you can do with leafy greens, and borage has seen the farthest reaches of kitchen potential – calzones, omelettes, dipping sauces, ravioli - go wild!

Borage (Borago officinalis) takes its name from the Latin corago meaning "I bring heart" - is a long praised herb with an impressive list of nutritional and medicinal properties in its repertoire.

Image: sutsaiy/Shutterstock

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