Ingredients with Measurements:
- 1 pound borage greens, washed and chopped
- 2 medium potatoes, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup milk
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and sauté until softened.
3. Add the diced potatoes and borage greens to the pot and stir to combine.
4. Pour in the vegetable broth and bring the mixture to a boil.
5. Reduce the heat to low and let the soup simmer for 20-25 minutes, or until the potatoes are tender.
6. Remove the pot from the heat and let it cool slightly.
7. Using a blender or immersion blender, puree the soup until smooth.
8. Return the soup to the pot and stir in the milk.
9. Season with salt and pepper to taste.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 7g
Carbohydrates: 26g
Protein: 6g
Fiber: 6g
Substitutions for ingredients:
- Borage greens can be substituted with spinach or kale.
- Vegetable broth can be substituted with chicken broth.
- Milk can be substituted with coconut milk or almond milk.
Variations:
- Add cooked chicken or sausage for a heartier soup.
- Top with croutons or grated cheese for added texture and flavor.
Tips and tricks:
- Be sure to wash the borage greens thoroughly to remove any dirt or debris.
- Use an immersion blender for easier blending and less mess.
- Adjust the seasoning to your taste preferences.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with a sprig of fresh borage or a drizzle of olive oil.
Garnishes:
Fresh borage leaves, croutons, grated cheese, or a drizzle of olive oil.
Pairings:
Crusty bread, a side salad, or a light sandwich.
Suggested side dishes:
Roasted vegetables, a quinoa salad, or a fruit salad.
Troubleshooting advice:
If the soup is too thick, add more vegetable broth or milk to thin it out. If it is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Borage is a plant that has been used for medicinal purposes for centuries. It is believed to have originated in Syria and was later introduced to Europe.
Flavor profiles:
This soup has a creamy and savory flavor with a hint of sweetness from the potatoes.
Serving suggestions:
Serve this soup as a light lunch or dinner, or as a starter for a larger meal.
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