To make the soup
Finely slice the onion, celery, leek and garlic. Heat two tablespoons of olive oil in a wide, heavy-based pan over a medium-high heat. Add the sliced vegetables and a pinch of salt. Turn the heat to medium and sweat for 10 minutes until soft.
Finely slice the potato and add to the pan. Sweat for a few minutes then add the vegetable stock and bring to the boil. Simmer gently for about five minutes until the potato is cooked. Meanwhile remove the stalks from the wild garlic and the parsley. When the potatoes in the soup base are cooked add one third of the wild garlic and simmer for two minutes.
Get a large electric blender ready. Remove the soup from the heat, add all the remaining wild garlic and the parsley and blend on full power for four minutes or until the soup is completely smooth. Pass through a fine sieve into another pan then adjust the seasoning and add stock if the soup is too thick.
Serve immediately garnishing with the wild herbs and flowers and a drizzle of olive oil.
