Directions:
- In a large pot combine the barley the barley and stock, and cook until tender.
- In a small sauce pan, cook the borage leaves in the butter until they are tender.
- Add the leaves to the stock and boil again, then reduce heat and simmer for 10 minutes.
- Season to taste.
- Pour the stock mixture into a blender and blend till smooth, then reheat and serve.
- Top with cream or yogurt and sprinkle with the brilliant blue borage flowers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 209.05 Kcal (875 kJ) | ||
| Calories from fat | 89.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.89g | 15% | |
|---|---|---|---|
| Cholesterol | 25.21mg | 8% | |
| Sodium | 394.09mg | 16% | |
| Potassium | 593.94mg | 13% | |
| Total Carbs | 21.95g | 7% | |
| Sugars | 4.94g | 20% | |
| Dietary Fiber | 2.41g | 10% | |
| Protein | 10.33g | 21% | |
| Vitamin C | 19.9mg | 33% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.3mg | 13% | |
| Calcium | 74.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 64.24 Kcal (269 kJ) | ||
| Calories from fat | 27.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.04g | 15% | |
|---|---|---|---|
| Cholesterol | 7.75mg | 8% | |
| Sodium | 121.09mg | 16% | |
| Potassium | 182.5mg | 13% | |
| Total Carbs | 6.74g | 7% | |
| Sugars | 1.52g | 20% | |
| Dietary Fiber | 0.74g | 10% | |
| Protein | 3.17g | 21% | |
| Vitamin C | 6.1mg | 33% | |
| Iron | 0.7mg | 13% | |
| Calcium | 22.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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