This is something you only get a small chance to make each year when the garlic is still sweet and not to pungent, I love to steal a few bulbs from the garden each year just to make this.

Ingredients

2 small leeks, rinsed, cut in half lengthwise and chopped into 1/2 inch pieces

2 cloves garlic, minced

1 tablespoon olive oil

1 tablespoon unsalted butter

6 spring garlic bulbs, trim root end and green tops, leave about a 1 inch stalk
8 cups water (you can use vegetable stock
1/4 cup pasta
1 tablespoon salt

1/4 teaspoon white pepper

1/2 teaspoon sugar

2 tablespoons  cream

Method

Sweat the Leeks and minced garlic in a little bit of olive oil, then add the rest of the ingredients and bring to the boil and then simmer for about 40 minutes.

The bulbs will go sort of translucent and will be soft when pricked with a knife.

Puree all the ingredients and season with a salt and pepper, serve with a splash of extra virgin olive oil and cut chives