Borage and Spinach Soup Recipe
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 - 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. The soup is light and refreshing and is packed with loads of vitmnis and minerals, so if you are embarking on a souping sessions, this soup will surely hit the mark.
- 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
- 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: 60 minutes
Yield: 4 portions