7 to 10 scapes, depending on size
3 to 5 small redskin potatoes, cut into bite sized chunks, with skins
2 Tbs olive oil
3 cups of chicken broth
Optional: shredded mozarella or parmesan cheese, day old bread or croutons. (I also use cubed stuffing mix).

Cut the scapes into thin rounds. Sauté in olive oil at low heat. Place the potatoes and sautéed garlic in a sauce pan and add chicken broth. Cook covered for about 30 minutes. In food processor puree the soup until it is smooth. Return soup to the saucepan, add more broth until it is at preferred consistency. Add salt and pepper to taste, reheat.

Optional: top with bread or croutons and shredded cheese.

Adapted from recipe at Dakota Garlic, (site now defunct)

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