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."
In a medium heavy based pot melt butter over medium heat.
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.
Turn up the heat slightly and reduce vermouth by half. Add cream and simmer for 20 mins.
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.
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.