Peel and chop the onion and garlic. Set aside.
Peel and wash the potatoes. Cut them into 1cm cubes.
Take a medium-large pot, preheat it to medium heat and add butter to it.
As soon as the butter is hot add chopped onion and garlic as well as the potatoes.
Pour vegetable fond and cook for 20 minutes or until potatoes are tender.
In the meantime wash wild garlic and chop it into thin strips.
As soon as the potatoes are tender add the cream and wait until the soup starts boiling.
Blend the soup with the wild garlic leaving some for the decoration.
Add salt, pepper, lemon juice and a pinch of nutmeg, if you like. Stir and taste. If it does not taste like heaven yet correct the seasoning!:)
Whisk the cream for about 30 seconds.
Serve warm garnished with fresh wild garlic stripes and cream swirls!
Keep the soup in the fridge up to 3 days or freeze it.