This delicious soup is perfect to make use of those late spring peas, as well and flourishing borage and mint in your summer Glowpear.
2 cups of shredded tender borage leaves
3 cups of garden peas
2 small zucchinis
1 medium bunch of fresh mint
1 litre of chicken stock
1 tablespoon of butter
Raw podded peas
Extra virgin olive oil
Sea salt and black pepper
- Melt the butter in a large soup pot and gently fry the diced zucchini until it starts to soften. Stir in the peas, borage leaves and tender stems.
- Pour over the chicken stock and bring the pot to a boil. Once boiling, add the mint leaves, and reduce to a simmer for 4-5 minutes.
- Remove from the heat and blend until smooth. Season to taste with sea salt and pepper.
- Serve in bowls with a generous dollop of sour cream in the center and a drizzle of good olive oil. Sprinkle over the raw peas, blue borage flowers, and serve with extra cracked pepper and warm crusty bread.