Melt the butter and oil and put the garlic on to cook very slowly. When it is soft, add the potato slices, the saffron and the seasoning. Cook for a few more minutes and then pour over the water. Leave to simmer for a half-hour and then put through a sieve or liquidiser.
Reheat in a clean pan with the cream. Serve with a few chopped leaves of ramsons and with a few white flower heads floating in the pale yellow soup.
The wild flower (or weed, whichever you prefer) commonly known as Spurge is called Potatoes-in-the-Dish in parts of the west country of England.
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