Have you heard of borage? You might not know anyone who has! It's a cheerful and robust little edible with blooms and young leaves that have a light and refreshing taste similar to cucumber. Borage will attract pollinators to your garden and visitors to your home once word gets around that you're serving it up in bright green soup with blue flowers!
Borage Soup with flower garnish
- About 2 pounds borage leaves and flowers
- 4 green onions
- 1 handful fresh parsley
- 2 cups chicken stock
- 3 medium potatoes
- sea salt
Instructions Important: Do not chop the borage, onions or parsley before boiling. Yes, it is counter-intuitive.
- Boil a large pot of water with ¼ cup of salt. Yes. It needs a lot of salt!
- Peel potatoes and cut into large chunks. Boil for 15 minutes then remove them from the water and set them aside.
- Prepare an ice water bath.
- Boil onions for 3 minutes in the same water, then remove and place in the ice water bath.
- Boil parsley 2 minutes then remove and place in the ice water bath.
- Boil borage 1 minute then remove and place in the ice water bath.
- Drain all the cooled greens.
- Bring the stock to a simmer in a large pot. When it is simmering, add the potatoes set aside from earlier and mash them into the stock. Allow to simmer for 15 minutes. Chop the greens and add them to the stock and potato combination. Return to a simmer.
- After simmering, add to a food processor and blend to smooth consistency. Add salt to taste. Return to the pot, heat again until the soup is uniformly hot.
- Finally, garnish with the borage flowers and serve immediately.