This week’s recipe from he Doolin Cottage, is the Wild garlic velouté.

You will need:

  • 600ml of 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 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.

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Subscribe for just €3 per month

If you’re here, you care about County Clare. So do we. Did you rely on us for Covid-19 updates, follow our election coverage, or visit The Clare Echo every week for breaking news and sport? The Clare Echo invests in local journalism and we want to safeguard its future in our county. By becoming a subscriber you are supporting what we do, will receive access to all our premium articles and a better experience, while helping us improve our offering to you. Subscribe to clareecho.ie and get the first six months for just €3 a month (less than 75c per week), and thereafter €8 per month. Cancel anytime, limited time offer. T&Cs Apply. www.clareecho.ie.

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