This is a wonderfully satisfying soup whether it’s hot, room temperature or cold. The borage has a light cucumber flavor that lifts up the stock and potato base — a little lemon juice at the end gives the soup zip.
You will need a lot of borage leaves for this, so it is a good way to use the thinnings of what you’ve planted, or to take revenge on volunteers taking over your garden.
Don’t have borage? Use any green. Chard, parsley, spinach, dandelions, etc. The soup will not have the same flavor, but it will still be lovely.
Serves 4
- 2 lbs borage leaves (or some other green)
- 4 green onions
- 1 small bunch parsley
- 1 cup white wine
- 1 cup light stock — chicken or veggie
- 1 russet potato, peeled
- Salt
- Juice of a lemon
- Set a large pot of salty water — it should taste like the sea — to a boil.
- Meanwhile, cut the potato into large chunks.
- When the water boils, cook the potato for about 15-20 minutes, until it is reasonably soft. You do not want it falling apart, though.
- Remove the potato and set aside. Get a large bowl filled with ice water ready.
- Boil the green onions for 2-3 minutes, then submerge in the ice water.
- Boil the parsley for 2 minutes and submerge in the ice water.
- Boil the borage for 1 minute and submerge in the ice water.
- When they’re cool, take all the greens out and put in a colander to drain.
- In a Dutch oven or other soup pot, bring the stock and wine to a simmer. Add the potato and crush it into the sauce. Simmer this for 15 minutes, or until the potato is dissolved.
- Meanwhile, chop the greens well. Add them to the soup when the potato is ready. Stir well and bring back to a simmer. Add salt if needed.
- Turn off the heat and ladle the soup into a food processor; an immersion blender will not work here. Buzz the soup, in batches if need be, until it is a puree.
- Return to the pot and reseason with salt, if you need to. When you serve, stir a little lemon juice into each bowl right before you give your guests the soup. Serve with crusty bread or toast.
More Veggie Recipes
Absolute nonsense. I have made a swamp. A “cup” i.e. 250ml of wine and stock – 500ml of stock to 2Lbs (4Kg) of greens. Nonsence! – I am adding more stock and there is no way it will look as creamy as that picture suggests!
Ian: OK then. Two cups of liquid is what is in this soup. Remember, the greens break down and provide liquid of their own. If you want to add more stock, wine or water, go for it.
I’ve made a pesto out of it:
1 part borage, 1 part calendula with sprouted seeds, lots of garlic, chives, parsley, basil, nasturtium, olive oil, olives.
Gary: The teeny spines dissolve when the borage is cooked. And yes, I know of some people who have juiced it – apparently tastes like cucumber juice. Never done it, though.
Not familiar with Borage. Has a lot of spines on leaves. What happens when you cook the leaves. Do the spines dissipate? Also want to know if anyone juiced the borage, as in a juicer?
We just tried borage first time. Peeled stems, cut in one inch pcs. and blanched them for one minute. Then we sauted cut up garlic and added the blanched stems and a little salt. Very good. If you have some tomato sauce, add a little to the mix. Mmmmmm good.
very inspirational site have plenty of borage growing and a must try soup. Here in australia not much information on borage and its uses. Thank you so much