Peel and cut potatoes into small cubes. Chop garlic and shallots finely.
Heat oil in a saucepan, sauté shallots and garlic lightly, add the potato cubes, stir well and douse with wine and vermouth.
Pour in broth and cook until tender.
Wash wild garlic, chop finley and add to the soup. Then puree soup and season with nutmeg, salt, cayenne pepper and lemon juice.