Wild garlic velouté

Finely chop the onion, celery and leek.

Sweat gently in the Roast & Fry without colouring.

Add the chicken stock and simmer gently for 10 minutes.

Add the Culinaire Original and bring back to the boil.

Cook the wild garlic and spinach briefly in the warm stock.

Blend to a smooth, bright green velouté.

Season with salt and pepper.

Keep warm or cool quickly and reheat for plating.

Foam the velouté briefly with a stick blender just before serving.

Peel the white asparagus and cut into pieces of approximately 6 cm.

Cook until tender in salted water, refresh in iced water, and pat dry.

Clean the morels carefully and sauté briefly in the Roast & Fry.

Season with salt and pepper.