Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Cream of wild garlic

11 September 2006
Cream of wild garlic

Ingredients

10g unsalted butter
50g wild garlic leaves
2 shallots chopped
1 small leek thinly sliced
120g potatoes diced
1½ litre chicken stock
50ml double cream
Point knife of cayenne pepper
Grated nutmeg salt pepper

Method

Gently sweat the shallots leeks and potatoes in butter without colouring. Add chicken stock and season. Simmer until potatoes are soft then liquidise.

Add garlic leaves a little at a time during the liquidising process as this retains the colour. The quantity can be varied according to the depth of flavour required. Heat gently adding the cream just before serving. Serve with croutons rubbed with nutmeg.

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