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Wild garlic foam

updated

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Ingredients for 2 servings:

  • 1 shallot(s), depending on size maybe two
  • 10 g butter
  • 125 ml vegetable stock
  • 100 g crème fraîche
  • 40 g wild garlic leaves
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

goes well with asparagus, hard-boiled eggs and fish

Peel the shallot, finely dice, and sauté in butter. Add the vegetable stock and sauté the onions uncovered until soft, reducing the stock slightly. Stir in the crème fraîche. Meanwhile, rinse the wild garlic and shake it dry, pluck the leaves from the stems, and cut into strips. Just before serving, place the shallot-crème fraîche mixture with the wild garlic in a blender and purée until smooth. Season with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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