Try this bear garlic and red onion velouté, a true delight and the recipe is very easy! Bear garlic is a medicinal plant with pungent flavors that is harvested in spring in the underbrush.
Rinse the garlic under cold water, drain it, and chop it into thin strips (keep a few whole leaves for decoration). Slice the red onion.
In a saucepan, melt the butter and sauté the onion, then add the flour, mix, and gradually add the milk. Dissolve the stock cube and continue to mix.
To finish, add the wild garlic and let cook for 10 minutes on low heat. Blend everything, season with salt and pepper, then add the cream, lemon juice, and whole leaves, and serve hot.
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