Wild garlic velouté


First published in 2019
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This simple wild garlic velouté is very quick to make and really showcases the vibrancy of wild garlic, both in flavour and colour. It is best eaten straight away as you’ll lose some of the colour if re-heating.

This is quite a punchy soup – if you want to tone it down a bit, you can adjust the ratios of wild garlic to spinach. Feel free to use vegetable stock instead of chicken stock if you prefer, but be sure to use a good quality stock (preferably homemade) whichever flavour you choose.

The word 'velouté' in this context refers to a light, fresh soup finished with cream for a velvety richness, not to be confused with the French mother sauce that is made from a roux base combined with flavoured stock.




Wild garlic velouté

  • 600ml of chicken stock, or vegetable stock (use a good-quality, preferably homemade stock for best results)
  • 150g of wild garlic
  • 50g of spinach
  • 50ml of double cream
  • 20g of butter
  • salt
  • lemon juice
  • olive oil, for drizzling (optional)
To begin, add the chicken (or vegetable) stock to a pan and place over a medium-high heat. Allow to reduce by half – this will give you a richer flavour
Add the wild garlic and spinach and cook for a few minutes. You want to cook the garlic through to eliminate the raw punchy flavour but not so much that it loses its bright green colour
Stir in the double cream, cook for a minute more and then transfer to a blender. Blitz until very smooth
For an extra rich and glossy finish, return the velouté to the pan and whisk in the cold butter
Taste and season with salt, a squeeze of lemon juice and (if desired) a drizzle of olive oil
First published in 2019
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