Place the butter in a pan large enough to hold all the liquids. Once the butter melts, add the potato, onion, and garlic. Importantly, add the salt at this stage and cook for ten minutes over a low heat.

The onions and potatoes will bleed due to the salt being added and this will form an emulsion.

Once the potatoes soften slightly, add the water, the two creams and the milk.

Now bring to a simmer and cook slowly for 5 minutes.

Add the soup bit by bit to a blender (a flask blender is best) and add in the blanched wild garlic and blend well until bright green, thick and smooth.

Do this until all the soup is blended.

Pass the soup through a fine sieve to remove any fibres. chill the soup by placing it into a bowl which can be sat on a bowl of ice, store well.

When needed, warm the soup (or serve cold).. and serve with a lightly whipped cream or olive oil.

Happy cooking

Adam x