Borage Soup Food

BORAGE SOUP

Steps:

• In a large pot combine the barley the barley and stock, and cook until tender.
• In a small sauce pan, cook the borage leaves in the butter until they are tender.
• Add the leaves to the stock and boil again, then reduce heat and simmer for 10 minutes.
• Season to taste.
• Pour the stock mixture into a blender and blend till smooth, then reheat and serve.
• Top with cream or yogurt and sprinkle with the brilliant blue borage flowers.

OLD FASHIONED LOVAGE AND POTATO SOUP

Steps:

• In a large saucepan, saute the chopped onion in olive oil until translucent; then add the cubed potatoes and mix together.
• Add the stock and milk, simmering until the potatoes are nearly tender.
• When potatoes are soft,add the lovage and liquidise the soup, adding further stock or milk if a thinner consistency is required.
• Check the seasoning and add salt and pepper to taste.
• Return to the saucepan and heat through gently - do NOT allow the soup to boil.
• Serve hot and garnish with the remaining lovage and crusty bread and butter or bread rolls.
• This travels very well in a thermos flask for a warming picnic soup.