Double Garlic Soup (a variation on Melissa Clark’s recipe)

1 sweet onion, chopped

3 bulbs garlic (green if available), chopped

3 Tab unsalted butter

3 c sliced garlic scapes, no tops

3/4 tsp salt, more to taste

Ground black pepper to taste

2 large potatoes, peeled and diced

1 quart chicken or vegetable broth

1 c half-and-half or whole milk

2 tsp lemon juice


Melt butter in a large soup pot over medium-high heat. Add garlic and onion. Sauté until translucent, about 3 minutes. Add scapes, 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 process in a food processor. Stir in lemon juice and season with more salt and pepper to taste. Serve hot.



Half-and-half can be omitted with no loss in taste.

Only puree half of the soup for a more textured dish.