Borage Soup

Directions

1. 1
   In a large pot combine the barley the barley and stock, and cook until tender.
2. 2
   In a small sauce pan, cook the borage leaves in the butter until they are tender.
3. 3
   Add the leaves to the stock and boil again, then reduce heat and simmer for 10 minutes.
4. 4
   Season to taste.
5. 5
   Pour the stock mixture into a blender and blend till smooth, then reheat and serve.
6. 6
   Top with cream or yogurt and sprinkle with the brilliant blue borage flowers.