Servings:?? | Calories:670 | Total Fat:46g | Chol:286mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 46g
70 %
Sat Fat 26g
128 %
Total Carb 10g
3 %
Fiber 1g
6 %
Sugars 3g
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Cholesterol 286mg
95 %
Sodium 479mg
20 %
Protein 56g
113 %
Calories:
42% Chicken
30% Double cream
21% Butter
4% Others combined
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
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 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
Directions : View recipe directions on greatbritishchefs.com
