Fresh Spring Garlic Puree

By the mid 1980s, the roasted garlic that I introduced at Chez Panisse twelve years previously had spread far and wide in the United States. Most of the time, it was not understood, and was made by using any old garlic that was available. Roasting older garlic makes an indigestible puree so potent it might as well be raw, so please use the most glorious garlic of all, that from the first crop in spring. The garlic then is fresh and white with pink and purple streaks through the outer leaves