Velvety, smooth with the freshness of spring, this Creamy Spinach & Leek Velouté from Meaford, Ontario chef team Sumac + Salt is perfect for the Milk & Honey Menu digital recipe collection. Sumac + Salt use vegetables rather than flour to thicken the dish, adding to its depth and delight, while using Ontario cream to give the soup a beautiful creamy texture.
 

Sumac + Salt say...
"Adding the leeks and spinach to this savoury soup adds such a beautiful vibrant colour, to complete this dish in our restaurant, we like to pair it with local smoked trout, cured trout potato cakes, pickled onions and foraged fiddleheads. Sustainable Ontario-grown trout is a standout ingredient from right here at home."

Step 1

In a medium heavy based pot melt butter over medium heat.

Step 2

Add onions, garlic and thyme, we are looking to sweat the onions not caramelize. Continue on med-low heat until onions are transparent. Add vermouth, honey and half of the salt, stir to incorporate.

Step 3

Turn up the heat slightly and reduce vermouth by half. Add cream and simmer for 20 mins. 

Step 4

Blend the mixture with the addition of the spinach and leeks in 2 rounds to not overwhelm your blender. In a high power blender add half of the cream base, and discard the sprigs of thyme.

Step 5

For the cream base, add half of the wild leeks and half of the spinach. Blend until smooth and pass through a fine mesh sieve. Make sure both rounds of the veloute get mixed together so you can ensure even seasoning. 

Check your seasoning to taste and add a splash of apple cider vinegar for brightness. 

Enjoy!