Tom Kitchin shows the wonders of wild herbs from the nature trail with this recipe for wild garlic velouté

  • 20
  • 4 - 6
  • Medium
One of my favourite dishes is a simple wild herb velouté. Rather than adding a little pinch or sprinkle of wild herbs to soup to garnish it, you can actually use herbs as the foundation of some really delicious, flavoursome and vibrant soups. At the restaurant, we create a potato and onion base for the soup, which helps to thicken it. Then, once that’s ready, we blend in the wild herbs quickly so the flavour stays really fresh and rich, and the colour stays incredibly vibrant. Fresh herbs can add so much flavour to a dish, whether it’s the star of a soup or sauce, or the flavoursome accompaniment to a fish dish. It’s the perfect way to season your food and add depth throughout spring and summer.

Ingredients

  • 1 large onion
  • 1 stick of celery
  • ½ leek (white part only)
  • 1 large clove of garlic
  • olive oil for cooking
  • 1 medium potato (200g) finely sliced
  • 1.5 litres of veg stock
  • 600g wild garlic
  • 1 large bunch of parsley
  • 20 wild garlic flowers (or other edible flowers)
  • selection of wild herbs and flowers (sweet cicely, chick weed, pink purslane, wild violet)
  • sea salt and cracked black pepper

Method

Wild garlic velouté

To make the soup

Finely slice the onion, celery, leek and garlic. Heat two tablespoons of olive oil in a wide, heavy-based pan over a medium-high heat. Add the sliced vegetables and a pinch of salt. Turn the heat to medium and sweat for 10 minutes until soft.

Finely slice the potato and add to the pan. Sweat for a few minutes then add the vegetable stock and bring to the boil. Simmer gently for about five minutes until the potato is cooked. Meanwhile remove the stalks from the wild garlic and the parsley. When the potatoes in the soup base are cooked add one third of the wild garlic and simmer for two minutes.

Get a large electric blender ready. Remove the soup from the heat, add all the remaining wild garlic and the parsley and blend on full power for four minutes or until the soup is completely smooth. Pass through a fine sieve into another pan then adjust the seasoning and add stock if the soup is too thick.

Serve immediately garnishing with the wild herbs and flowers and a drizzle of olive oil.

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About The Author

Tom Kitchin

Tom Kitchin is a Scottish chef and owner of restaurant The Kitchin, where he became the youngest winner of a Michelin star. He has previously worked with several Michelin starred chefs including Alain Ducasse and Pierre Koffmann.

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About The Author

Tom Kitchin

Tom Kitchin is a Scottish chef and owner of restaurant The Kitchin, where he became the youngest winner of a Michelin star. He has previously worked with several Michelin starred chefs including Alain Ducasse and Pierre Koffmann.