3 fat bulbs green garlic, root and green parts trimmed, outer layer removed3 tablespoons unsalted butter3 cups sliced garlic scapes (about 3/4 pound)1 1/2 teaspoons fresh thyme leaves, more for garnish3/4 teaspoon kosher salt, more to tasteGround black pepper to taste1 large Yukon Gold potato, peeled and diced
1 quart chicken or vegetable broth
1 cup organic half-and-half or whole milk2 teaspoons freshly squeezed lemon juice, or to taste
Freshly grated nutmeg.
Chop green garlic. In a soup pot, melt butter over medium-high heat. Add green garlic and sauté until translucent, about 3 minutes. Add scapes, thyme, salt and pepper, and sauté for 5 minutes.
Stir in potato and broth, reduce heat to medium, and simmer until scapes and potatoes are tender, about 20 minutes. Add half-and-half, and purée soup with an immersion blender or pour into a regular blender. Stir in the lemon juice and season with more salt and pepper. Garnish with nutmeg and thyme leaves, and serve hot.
Adapted from New York Times Recipes