Borage Soup

1. 1

   Melt the butter in a saucepan.

2. 2

   Add the rice and cook over a low heat for two minutes, stirring all the time.

3. 3

   Add the stock, cover and simmer for 15 minutes.

4. 4

   Strip the borage leaves and flowers from the stalks and wash well.

5. 5

   Leave aside some flowers for decoration and add the remainder to the saucepan.

6. 6

   Simmer for a further 10 minutes.

7. 7

   Adjust the seasonings.

8. 8

   Allow to cool to lukewarm, then whirl in a blender.

9. 9

   Pour the soup through a fine sieve into a serving tureen and allow to cool completely.

10. 10

    Before serving stir in the cream or if preferred some thinned fromage frais,.

11. 11

    and decorate with the bright blue borage flowers.

* Per serving · 4 servings · Values may vary.

No additional tips available.