Borage Soup is a traditional British recipe for a classic herbed soup of borage leaves and rice cooked in chicken stock and finished with formage frais. The full recipe is presented here and I hope you enjoy this classic British version of: Borage Soup.
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Ingredients:
450g young borage leaves and borage flowers
60g short-grain rice
60g butter
900ml chicken stock or vegetable stock
180ml fromage frais
salt and black pepper, to taste
pinch of paprika
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. Separate 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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