Method
Soup (serves 4 as starter): melt 3 tbsp butter in large pan. Add 6 finely chopped leeks (white only), cook gently 5 mins without colouring. Add 2 diced potatoes and 16 finely chopped wild garlic leaves, cook 1-2 mins. Add 230ml veg stock, bring to boil, simmer 30 mins. Puree and sieve. Stir in 230ml cream, season, simmer 5 mins. Cool and chill. Parmesan cream: simmer 200ml cream with parmesan rinds until thick. Remove cheese, season. Wild garlic oil: blend 100ml olive oil with 10 finely chopped wild garlic leaves. Rest 30 mins, sieve. Serve cold soup with drops of parmesan cream and wild garlic oil and wild garlic flowers.