Vichyssoise Wild Garlic

Vichyssoise of Wild Garlic



500g Wild Garlic, finely chopped
200g Jersey Royal Potatoes, peeled and finely sliced
2 Italian Onions, peeled and finely sliced
50g Butter
1L Milk
1L Cream
1L Water

Confit Garlic Puree

10 Bulbs Garlics
Maldon salt


Fresh Cow’s Curd





                1. Sweat the onions in butter and salt
                2. Add potatoes until softened.
                3. Add the milk, stock and cream and bring to the boil over a high heat
                4. Add wild garlic, bring back to the boil for another few minutes. Remove from heat and blend until smooth.
                5. Pass the mix through a chinois over ice to chill.


Garlic Puree


                1. Wrap 10 x bulbs of garlic in foil with Maldon salt (to season) and cook for 1 ½ hours at 180 C.
                2. Allow it to cool, before adding it to a piping bag.


To Serve

Serve the chilled soup in a bowl and add a drop of garlic puree on top. For an extra treat, add a spoonful of fresh cow’s curd into the centre of the bowl.