Borage Soup

• 1/2 lb young borage leaves and fresh edible flower
• 2 ounces short-grain rice
• 2 ounces real butter
• 1 1/2 pints chicken stock or 1 1/2 pints vegetable stock
• 6 ounces heavy whipping cream (fromage frais) or 6 ounces double cream (fromage frais)
• salt and pepper

1. Melt the butter in a saucepan.
2. Add the rice and cook over a low heat for two minutes, stirring all the time.
3. Add the stock, cover and simmer for 15 minutes.
4. Strip the borage leaves and flowers from the stalks and wash well.
5. Leave aside some flowers for decoration and add the remainder to the saucepan.
6. Simmer for a further 10 minutes.
7. Adjust the seasonings.
8. Allow to cool to lukewarm, then whirl in a blender.
9. Pour the soup through a fine sieve into a serving tureen and allow to cool completely.
10. Before serving stir in the cream or if preferred some thinned fromage frais,.
11. and decorate with the bright blue borage flowers.

borage, shortgrain rice, butter, chicken, heavy whipping cream, salt

Taken from www.food.com/recipe/borage-soup-123399 (may not work)