Borage and Spinach Soup Recipe

By James Maddock

Published 21/09/2011

I noticed that I had a good batch of borage growing in the garden this year and decided I would try and make something with the abundant crop. My only previous culinary experience with borage was when I've used it in a long, tall glass of Pimm's Number - the leaves add a cucumber flavour and the pretty blue flowers are very decorative, especially frozen into an ice cube. I thought I would mix the borage with spinach and parsley rather than make a soup entirely from borage - feel free to experiment with various ratios and quatities as you see fit. Be careful when picking the borage leaves as they are surprisingly prickly.

Ingredients

• 3oz butter
• 2 medium onions, peeled and chopped
• 1 potato, peeled and chopped
• a good handful of borage leaves, washed
• a couple of good handfuls of baby spinach leaves, washed
• 2 tablespoons flat leaf parsley, roughly chopped
• 1 and 1/2 pints water
• 1 pint chicken or vegetable stock
• milk or cream
• salt and pepper

Method

• Melt the butter in a large saucepan and add the chopped onion (see picture 1).
• Add the chopped potato (see picture 2).
• Add the borage, baby spinach and parsley (see pictures 3, 4 and 5).
• Then add the stock (see picture 6) and bring to the boil.
• Reduce heat and simmer for about 45 minutes.
• Allow the soup to cool a little and then blend until smooth.
• Check seasoning and then add milk or cream to taste.
• Reheat without boiling and serve.

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: Serves 2