Cream of wild garlic

11 September 2006
Cream of wild garlic


10g unsalted butter
50g wild garlic leaves
2 shallots chopped
1 small leek thinly sliced
120g potatoes diced
1½ litre chicken stock
50ml double cream
Point knife of cayenne pepper
Grated nutmeg salt pepper


Gently sweat the shallots leeks and potatoes in butter without colouring. Add chicken stock and season. Simmer until potatoes are soft then liquidise.

Add garlic leaves a little at a time during the liquidising process as this retains the colour. The quantity can be varied according to the depth of flavour required. Heat gently adding the cream just before serving. Serve with croutons rubbed with nutmeg.

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