This delicious soup is perfect to make use of those late spring peas, as well and flourishing borage and mint in your summer Glowpear.
Ingredients
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
To serve
Crusty bread
Borage flowers
Raw podded peas
Sour cream
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.
For more tasty treats, check out other recipes in this series by Lloyd the Farmer.
