1. Wash the wild garlic thoroughly, trim the stalks and set a few leaves aside for garnish.
2. Finely chop the onion; peel the potatoes and dice them small.
3. Sweat the onion in the butter until translucent, add the potatoes, pour in the stock and cook for about 15 minutes until the potatoes are tender.
4. Add the cream and roughly chopped wild garlic, bring to the boil, then take off the heat immediately and blend with a stick blender until smooth and bright green.
5. Season with salt, pepper, nutmeg and lemon juice; meanwhile fry the diced bread in the butter until crisp.
6. Ladle the soup into bowls and serve with the croutons and the reserved wild garlic cut into strips.
Tip: Don't cook the wild garlic - just bring the soup to the boil with it, or it loses its bright green colour and fresh flavour.
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