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Borage Soup
- 1/2 lb. young borage leaves & flowers
- 2 oz. short grain rice
- 2 oz. butter
- 1 1/2 pints chicken or vegetable stock
- 6 oz. double cream (fromage frais)
- Seasoning to taste
"This dark green soup served cold is perfect for summer dinner parties or that extra special picnic. Melt the butter in a saucepan. Add the rice and cook over a low heat for two minutes, stirring all the time. Add the stock and simmer for 15 minutes. Strip the borage leaves and flowers from the stalks and wash well. Leave aside some flowers for decoration and add the remainder to the saucepan. Simmer for a further 10 minutes. Season to taste.
Allow to cool for a while, then liquidize in a blender. Pour the soup through a fine sieve into a serving tureen and allow to cool. Before serving stir in the cream or if preferred some thinned fromage frais, and decorate with the bright blue borage flowers. Serves 4"
Mary Lawrence & Jane Newdick, The Miniature Book of Flowers as Food,
Crescent Books, 1991.