Sorrel and borage soup | Recipe | Vegetable soup | Sue Dyson and Roger McShane Restaurants, Wine, Travel, Opinions

Sorrel and borage soup

Reviewed By

Sue Dyson and Roger McShane
Country: Australia

Sorrel and borage soup is very simple to make. It is a vegetable soup but not a vegetarian soup because we use chicken stock, but it would also be fine with a vegetable stock.
This soup is made by foraging in the garden for green vegetables and herbs. We use a combination of sorrel, borage and nasturtium leaves but spinach, silver beet, parsley and/or nettles would all go well in this recipe. This recipe is a template - always use the potato but you can vary the greenery to suit what is available.
Ingredients for 4
25 grams butter
1 onion finely chopped
1 large bowl of sorrel leaves (with stems and veins removed - this is the time consuming bit)
1 large bowl borage leaves (use gloves when you pick them, they're prickly)
A few nasturtium leaves
2 medium all-purpose potatoes such as bintje
Sea salt (we use Australia's own Murray Valley)
Freshly ground pepper
Chicken stock (home made) - sufficient to cover the vegetables plus a little bit more
60 mls cream (or more to taste for a richer soup)
The procedure is very simple. Melt the butter in a solid saucepan (we use Le Creuset) and add the onion. Sauté the onion gently (make sure that the heat is low enough so that they don't turn brown) until they are quite soft.
Next add the sorrel, nasturtium and borage leaves and stir until they wilt.
Now peel and dice the potatoes into 1 centimetre cubes. This is an important ingredient as its starch helps bring the soup together and helps give the soup a ‘velvet' texture.
Season with sea salt and a few grinds of black pepper.
Add enough stock to just cover the vegetables and a little bit more. Bring to the boil then turn the temperature down so it simmers until the potato is soft (about 30 minutes).
Taste the broth and, if necessary, add more salt and pepper.
Transfer the soup, in batches, to a blender and blend it on a high speed until it is smooth.
Return to a clean saucepan (it could be the same one!).
Add the cream and stir to mix well. Taste for seasoning and to decide if you'd like more cream. Adjust if necessary then pour into soup bowls and enjoy!
If you like, you can float a few borage flowers on the surface after detaching them from the spiny stalk. They have a subtle flavour, look pretty and are directly connected to the soup. The odd oyster is an alternative.
© Sue Dyson and Roger McShane, 2009
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