Wild garlic velouté
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Vivid, delicious and easy to make, this wild garlic velouté recipe is just the dish to make the most of one of spring's best foraged ingredients.
Ingredients
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)
Equipment
- Blender
Method
1
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
2
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
3
Stir in the double cream, cook for a minute more and then transfer to a blender. Blitz until very smooth
4
For an extra rich and glossy finish, return the velouté to the pan and whisk in the cold butter
5
Taste and season with salt, a squeeze of lemon juice and (if desired) a drizzle of olive oil
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Wild garlic velouté
