Wild Garlic Soup

Begin by preparing your greens and vegetables. Trim the stems from the wild garlic, then wash it thoroughly (at least twice). Pat to dry. Cut the leeks, then place them in a large bowl and wash thoroughly to remove grit and dirt often trapped between the layers. Peel and chop the potatoes.
Heat 2 tablespoons olive oil in a large stockpot or saucepan over medium heat. Once hot, add 150 grams leek (prepared as above) and 200 grams potatoes (prepared as above).
Sweat the vegetables down, cooking until the leek is beautifully aromatic. You can give the vegetables a little browning to increase sweetness; it's up to you.
Add 700 ml vegetable broth to the pot. Cover the lid and let the soup base cook for 10-15 minutes, or until the potatoes are knife-soft and tender.
Next, add 100 grams wild garlic (prepared as suggested in step one). Let the leaves wilt in the soup.
Use a stick blender to blend the wild garlic soup until smooth and silky**.
Continue cooking the blended soup until it changes colour from vibrant green to a darker, richer colour. Stir frequently. This mellows the wild garlic from an overpowering, punchy bite to a delicate garlic flavour.
Season the wild garlic soup with ¼ teaspoon cracked black pepper and fine sea salt* (to taste, depending on the salt levels of your vegetable broth). Finish with 1 tablespoon lemon juice, freshly squeezed.
Portion into bowls and serve with 4 tablespoons double cream (1 tablespoon per bowl), artfully drizzled.