Rice and Borage Soup

Trim and clean Peel the potatoes, onions, and borage leaves, discarding any unusable parts. Rinse the vegetables thoroughly and cut them into evenly sized pieces: uniform size promotes even cooking and creates a base with a balanced texture.

Pour two liters of water into a saucepan, salt And bring to a boilAdd the prepared vegetables and cook over a medium heat until the potatoes, onions, and borage are cooked through and can be easily pierced with a fork.

Check the consistency of the stock after cooking the vegetables. If the soup seems too thin, blend the vegetables directly in the liquid until it becomes smooth and slightly creamy; stop blending when there is no longer any watery portion separated from the pulp.

Pour the milk into the pot and stir carefully to combine it with the vegetable broth. Return the mixture at a regular heat without interrupting the boiling necessary for the subsequent cooking, checking that the liquid remains homogeneous.

Add the rice and continue cooking for about fifteen minutes, maintaining a moderate boil. Stir occasionally to distribute the grains and check the consistency: the rice should be cooked and the soup should be thick but still runny.

Turn off the heat Once the rice is cooked to your desired consistency and the soup has a creamy, even consistency, add the butter, stir until completely melted, and serve the soup piping hot, adding salt only if necessary.