VERDANT VELVET: WILD GARLIC & SWEET PEA VELOUTÉ

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Ingredients

For the Velouté Bas

• 300g Sweet garden peas (fresh or high-quality frozen)

• 200g Fresh spinach leaves (washed, tough stems removed)

• 1 Large leek (white and light green parts only, thinly sliced)

• 1 Medium yellow onion (chopped)

• 100g Wild garlic (wild ramps) leaves (rinsed and chopped)

• 1 Litre High-quality vegetable stock (reduced salt is preferred)

• 2 Tbsp Olive oil

• 2 Tbsp Unsalted butter

• 50ml Heavy cream (optional, for extra richness)

• 1 Tbsp Lemon juice (freshly squeezed)

• Fine sea salt, to taste

• Freshly ground white pepper, to taste

For the Garnish & Plating (as seen in the image):

• Fresh micro-herbs (e.g., wild garlic flowers, nasturtium leaves, sorrel, edible flowers)

• Fresh red currants (on the stem or loose)

• A delicate, high-quality extra virgin olive oil (like lovage oil)

• Reduced balsamic glaze (for the droplet pattern)

Instructions

1. Sauté the Aromatics:

In a large heavy-bottomed pot, melt the butter and heat the olive oil over medium-low heat. Add the chopped onion and the thinly sliced leek. Cook gently for 10–12 minutes, stirring occasionally, until they are very soft and translucent but not browned. We want to avoid color development. Add a pinch of salt to draw out the moisture.

2. Add the Stock:

Pour in the vegetable stock. Bring the mixture to a slow simmer and cook for another 5–7 minutes to blend the flavors.

3. The Green Elements (The Color Lock):

This step is critical for a vibrant color. Add the peas and cook for only 2–3 minutes until just tender. Immediately add the fresh spinach and the chopped wild garlic. Stir until the spinach has wilted (about 30 seconds). Do not overcook them, or they will lose their bright green hue.

4. Blending (For Velvet Texture):

Remove the pot from the heat immediately. You will need to work efficiently. Transfer the contents to a high-speed upright blender. For best results, do this in two batches to avoid over-filling and to ensure the smoothest possible texture. Add the fresh lemon juice and the heavy cream (if using). Blend on high speed for 1–2 minutes, until the soup is completely smooth and velvety.

5. Strain (Crucial for Fine Dining):

For that true fine-dining "velouté" finish, pass the blended soup through a fine-mesh sieve (chinoise) into a clean pot. Use a ladle or spatula to push the liquid through, discarding any fibrous pulp.