Melt two thirds of the butter over medium heat, add flour and stir until combined, and continue to stir and cook for a few minutes.  Add half a litre of hot stock (I usually use hot water and chicken or vegetable stock cube) little by little, stirring well after each addition to make surer the water is blended thoroughly into the butter and flour mixture , this way avoiding lumps.  However, since this is a smooth, blended soup, if you do end up with lumps don’t panic, they will be gone by the end.  Cook the soup for a few minutes while washing and chopping your ramson leaves.  Add them to the soup, allow to simmer briefly (just a minute; colour and flavour are best when the leaves are barely cooked).  Take the pot off the heat and puree the soup until smooth and velvety (it’s easiest with a submersion blender, but a food processor is fine too).  Add cream, the rest of the hot stock and the remaining cold butter and salt and pepper to taste, and blend until frothy.  This is a light and foamy soup showcasing the delicate spring time flavour of young wild garlic.  Pour immediately into cappuccino cups and decorate with drawings in the pale green foam, a sprinkling of gutweed powder, and a few wild garlic flowers if desired.  Serve the soup with a savoury biscuit or crouton for a cute and tasty touch..