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.
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