Wild Garlic Purée

For the Wild Garlic Purée

• 200 g wild garlic
• fine salt to taste

Blanch the wild garlic in plenty of boiling salted water for 1 minute or until very tender. Place in an ice bath to stop the cooking process. Remove from the iced water and squeeze out any excess liquid. Place in a blender and purée until smooth. Pass through a chinoise and season with a little salt. Store in an airtight container until needed.