2
30 minutes

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)

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