Cornish new season asparagus, earlies and wild garlic Yarg veloute
Created by Sanjay Kumar, Head Chef at the Greenbank Hotel in Falmouth
PREP TIME 10 Min
COOK TIME 5 Min
READY IN 15 Min
4 hungry Cornish mini miners
Ingredients
One large onion, chopped
4 teaspoons vegetable oil
3 tablespoons all-purpose flour
2 cups Cornish asparagus trimmed
2 cups semi skimmed milk
2 cups chicken stock
8 ounces Cornish earlies potato, cubed
1 wild garlic yarg sliced
1/3 cup sour cream
Method
- In a large saucepan cook onion in hot oil over medium heat until tender.
- Sprinkle flour over onion and stir to coat.
- Add chicken stock, asparagus, milk, and potatoes.
- Cook and stir until thickened and bubbly; reduce heat.
- Simmer, covered, for 10 to 12 minutes or until vegetables are tender, stirring occasionally. Liquidize the soup using a hand blender.
To serve
Serve hot, with a dollop of sour cream and garnished with a generous slice of Cornish wild Garlic yarg cheese.
Sanjays tips. This is a great way to marry some of the best available flavours in early summer. The garlicky aftertaste of cheese with th e silkiness of the soup is definitely a magical experience.
