This past weekend my sister wanted to pull up some borage stalks from her garden as they were in “take over” mode. Not wanting them to go the way of the compost pile, I started looking around for a recipe to try with them and found an intriguing soup recipe on honest-food.net. The process sounded a bit labour intensive but after putting on some old Joni Mitchell and James Taylor tunes, and cranking up my flour encrusted CD player, things just clicked along. My efforts were rewarded with a beautiful bright green soup that was delicious served slightly chilled. It had a slight cucumber flavour that tasted full of garden goodness. I could feel my body say, "Hey thanks, I needed that."
If you'd like to read a little more about borage, here is an interesting link helium.com. (I never heard borage was the favoured drink of the cowardly lion in The Wizard of Oz, but with that said, please don’t be afraid to try this soup.)
Side note: My sister had been feeling rather blah after suffering under a stomach ailment earlier in the week. After eating a bowl full of this soup, along with a good night's sleep, her energy entirely returned. Was it the magic of borage? Not sure, but it certainly didn’t hurt.
borage soup ingredients (serves 4)
- about 8 cups of loose borage leaves (be careful of the prickly parts)
- 4 green onions
- 1 small bunch parsley
- 1 cup white wine
- 1 cup light vegetable stock
- 1 potato - peeled
- sea salt
- juice of one lemon
- a few borage flowers for garnish
Set a large salted pot of water on the stove and bring to boil.
Cut the potato into large chunks.
Simmer the potato for about 15-20 minutes, until it is soft but not crumbling.
Remove the potato from the pot and set aside, but keep the pot of water simmering.
Fill a large bowl with cold water and add some ice to make a nice cold plunge.
Boil the green onions for 2 minutes, then quickly submerge in the cold plunge.
Boil the parsley for 2 minutes, then quickly submerge in the cold plunge.
Boil the borage leaves for 1 minute, then quickly submerge in the cold plunge.
Everything will now be a beautiful colour of green. When completely cool, drain the onions, parsley and borage in a colander.
Bring the vegetable stock and wine to a simmer in a dutch oven or heavy pot (I use my trusty Le Crueset for all my soups).
Add the potato and break it up into the sauce.
Simmer for 10 or 15 minutes until the potato is full crushable.
While the stock and potato are simmering, chop the greens.
Add the greens to the soup pot and stir well, taste and add sea salt if required.
Ladle the soup into a food processor or blender in batches and puree until it is smooth as can be.
Return to the pot and taste again adding salt or pepper as desired.
Heat or chill, whichever you prefer.
Stir a spiritz of lemon juice into each bowl and set a wee borage blossom on top, and use as a starter or a restorative.