Genoese Borage and Lettuce Soup

Equal quantities of borage and fresh lettuce combine to make a soup with a perfect summery flavour. This Ligurian soup is perfect for showing off the intensity of the fresh local herbs. All Ligurian dishes feature herbs: even the traditional trenette (thin ribbons of pasta) are studded green with chopped herbs mixed into the dough. Wild or cultivated herbs work equally well - but if you are going to pick wild herbs, please make sure you know which are the edible ones!