A verdant and flavoursome wild garlic broth that is as versatile as it is easy to make. It can be served as a soup in its own right and would be delicious with some crumbled Latteria ricotta, toasted green asparagus and crushed hazelnuts. Or it can be served as a sauce for some roast sea bream or baked chicken thighs. If you want it thicker and more robust, you can add 100g of chopped new potatoes when you sweat the onion at the start. This recipe will make about a litre, but I always make it in bulk at home and freeze any leftovers. If serving as a sauce with fish or poultry, you can replace the water with chicken or fish stock. This is a great example of how fewer ingredients and simple technique leads to crystal clear flavours and finesse. Good cooking is not so much how to add lots of flavour but how to capture the flavour that is already there.
2 Roscoff onions (or 150g regular onion), finely chopped
2 Garlic cloves, crushed
50g Salted butter
250g Wild garlic, washed
250g Spinach, washed
300g Double cream
- Sweat the onion and garlic in the salted butter under a lid for 10 mins until softened.
- Add the water, cream and salt and bring to a boil.
- In a separate pan of rapidly boiling salted water, blanch the wild garlic and spinach for 1 minute then drain well and add to the other pan.
- Blend until completely smooth, then either serve immediately or chill in a bowl over ice to preserve the green colour.