Wild Garlic Veloute

Method

1. For the confit potatoes: Dice one potato and add to a pan with a splash of olive oil, one clove of garlic and one sprig of thyme, cook on a low heat until soft.
2. While the confit potatoes are cooking, make the veloute: Place the shallots, remaining garlic clove and the leaves of the remaining sprig of thyme into a pan with a splash of olive oil and a teaspoon of butter. Heat for approximately 3-4 minutes until soft.
3. Dice the remaining potato and then add this and the leeks to the shallots with another teaspoon of butter.
4. Gently cook for approximately five minutes until soft (without any colour), then add the white wine and bring to the boil until reduced by half. Then add the chicken stock and return to the boil. Turn heat down and simmer until potatoes are cooked.
5. To poach the quail eggs: Fill a pan with water and bring to the boil. Into a separate dish, pour some white wine vinegar and a splash of olive oil, crack the eggs into this bowl.
6. Turn the pan of water down to a simmer, then pour the eggs into the water and cook for one minute. Once cooked, place the eggs into ice water to stop them from cooking any further, leave to cool and then carefully remove them onto a towel to dry.
7. Now the veloute should be ready for the next step: Add the cream and season with salt and pepper, then return to the boil.
8. Add the wild garlic leaves and cook until wilted.
9. Finally, blend in a food processor and pass through a fine sieve.

To Serve

Remove the confit potatoes from the oil and place in the bottom of a bowl with a few quail eggs. Pour the veloute into the bowl and garnish with a drizzle of olive oil. If available, this dish looks fantastic with a few wild garlic flowers placed on top of the soup.