Potato soup with borage and borage flowers

Ingredients for 2 servings:

• 250 g potatoes, floury
• 1 onion(s)
• 1 stalk(s) Celery
• 1 garlic clove(s)
• 400 ml veal stock
• 200 ml water
• 1 bunch of borage with flowers (large bunch)
• 50 g butter
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Summer variation of potato soup

Peel and wash the potatoes, and cut into small cubes. Peel and finely dice the onion. Trim, wash, and finely dice the celery. Peel and finely chop the garlic. Place all ingredients in a saucepan, add the veal stock and water, and simmer covered for about 10 minutes. Pluck the borage flowers and leaves from the stems, setting the flowers aside. Wash the leaves, pat dry, and finely chop them. Add them to the soup. Simmer for another 5 minutes. Place one-third of the soup into a tall mixing bowl, puree with a hand blender, and then pour it back into the pan. Season the soup with salt and pepper and stir in the butter. Serve in portions and sprinkle with the flowers.