Borage Soup

1. 1

   In a large pot combine the barley the barley and stock, and cook until tender.

2. 2

   In a small sauce pan, cook the borage leaves in the butter until they are tender.

3. 3

   Add the leaves to the stock and boil again, then reduce heat and simmer for 10 minutes.

4. 4

   Season to taste.

5. 5

   Pour the stock mixture into a blender and blend till smooth, then reheat and serve.

6. 6

   Top with cream or yogurt and sprinkle with the brilliant blue borage flowers.

* Per serving · 4 servings · Values may vary.

No additional tips available.