1kg Jersey Royal potatoes
25g unsalted butter
3 banana shallots, finely sliced
1 leek, washed and finely sliced
100ml dry white wine or sherry
2 litres vegetable or fresh white chicken stock
Maldon sea salt and freshly cracked black pepper
100ml double cream
150g wild garlic, washed
Scrub the potatoes, use a mandolin and finely slice them; dunk in cold water.
In a large heavy-based saucepan melt the butter over medium heat and add the drained potatoes, season with salt and pepper then add the shallots and leeks.
Sweat the mixture until the potatoes start to break down; stir regularly. Add the wine and cook until absorbed. Add the stock, bring the soup to the boil and cook the potatoes until soft. Taste and adjust the seasoning if needed. Add the cream and bring the soup back to the boil.
Prepare a large container with iced water and place a container for the soup over the ice. Blend the soup bits at a time, adding the washed garlic to the blending soup.
Pass the soup through a fine sieve directly into the container over the ice. Adjust the seasoning if needed, chill.
Prepare the garnish, deep fry a few of the garlic leaves and also fry a few of the finely sliced Jersey Royal potato crisps.
To serve, reheat the soup and garnish with the fried garlic leaves and potato crisps.