Clean, wash and cut the spring onions into rings. Peel, wash and chop the potatoes. Heat oil in a pot. Sauté the spring onions and potatoes for about 1 minute. Add stock, bring to the boil and simmer for about 15 minutes
Add peas, bring to the boil and simmer for about 3 minutes. Wash the wild garlic and mint, shake dry, pluck leaves from the stalks, chop coarsely and add to the soup, except for a little bit for sprinkling. Remove the pot from the heat and puree. Season to taste with salt and pepper, fill into bowls, spread crème fraîche and herbs in the bowls