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🍽️ Creamy Borage Soup with Parmesan

145 kcal · 30 min · 4 servings

Ingredients

• 1 kg borage leaves
• 1 small onion
• 3 garlic cloves
• 1 tbsp olive oil
• 150 ml white wine
• 500 ml vegetable broth
• 2 tbsp whipping cream
• salt
• pepper (from the mill)
• grated Parmesan (to taste)
• arugula
• dill flower
• borage flower

Instructions

1. 1. Wash the borage leaves thoroughly and remove any wilted or damaged parts.
2. 2. Cut the borage leaves into thin strips.
3. 3. Dice the onion and garlic very finely.
4. 4. Heat some olive oil in a pot.
5. 5. Sauté the onions and garlic in the oil until they are soft and translucent.
6. 6. Add the borage strips to the pot and stir until they become soft.
7. 7. Deglaze the mixture with wine.
8. 8. Blend the contents of the pot with a hand blender until you have a smooth mixture.
9. 9. Pour the hot vegetable broth into the puree mixture.
10. 10. Let the soup simmer gently for 5 minutes.
11. 11. Stir the cream into the soup.
12. 12. Season the soup with salt and pepper to taste.
13. 13. Stir grated Parmesan into the finished soup.
14. 14. Divide the soup onto plates.
15. 15. Garnish the plates with arugula, dill, and fresh borage flowers.

Nutrition per serving

• kcal: 145
• Protein: 5 g · Fett/Fat: 7 g · Carbs: 12 g