Jekka's Borage Soup

Jekka's Borage Soup

This is a versatile soup as it can be served hot or cold, which makes it a perfect British summer dish – when the weather can be very hot or cold.

This recipe is taken from Jekka’s Herb Cookbook and goes along with the herbs in Jekka's Easter Culinary Collection Herb Box.


  • 50g unsalted butter
  • 50g long grain rice
  • 750ml chicken stock
  • 225g borage stems with young leaves and a few flowers to garnish
  • Salt and freshly ground black pepper
  • 175g crème fraiche or double cream to serve


  1. Melt the butter in a large pan, add the rice and cook on a low heat for a few minutes, stirring all the time.
  2. Add the stock, cover and simmer for 15 minutes.
  3. Remove the flowers from the Borage stalks and set aside for later.
  4. Remove the Borage leaves from the stems, wash and add to the stock and rice.
  5. Simmer for a further few minutes until the rice is cooked.
  6. Remove from the heat, check the seasoning, and using a hand blender or a food processor, blend the soup.
  7. Serve hot with a swirl of crème fraiche or double cream and garnished with Borage flowers.
  8. Or, if serving cold, pour into a bowl, allow to cool, and place into the fridge. Stir well before serving in individual bowls and garnish with Borage flowers and cream as before.

If you love the sounds of this recipe and herb-based cooking check out our Master Classes and other herb-based recipes.