[1/2 kg of garlic scapes, 1/2 cup of chopped onion, 1/4 cup of butter or margarine, 3 medium-sized potatoes peeled and cut into 1 cm cubes (about 2 cups), 1/2 teaspoon of salt, white pepper to taste, 3 cups of chicken broth, 2 cups of milk, 1 cup of frozen whipped cream, 1/2 cup of chopped green onion]
[1/2 kg of garlic scapes, 1/2 cup of chopped onion, 1/4 cup of butter or margarine, 3 medium-sized potatoes peeled and cut into 1 cm cubes (about 2 cups), 1/2 teaspoon of salt, white pepper to taste, 3 cups of chicken broth, 2 cups of milk, 1 cup of frozen whipped cream, 1/2 cup of chopped green onion]
Cut off the ends of the garlic scapes and remove any roots
Cut out the dark green part as well
Wash and drain
If they're dirty from dirt, remove any outer leaves
Then wash again and drain
Use a very sharp knife to cut the garlic scapes into thin slices (you'll need about 2 cups)
Pulse the onion in a food processor until finely chopped and combine with the garlic
Melt the butter or margarine in a large pot over medium heat
Fry the garlic and onion mixture for about 5 minutes, stirring occasionally, until they're soft and lightly browned
Be careful not to let them burn because that will change the color of the soup, which should be very clear
Add the potatoes, salt, pepper, and chicken broth to the pot
Bring to a boil and then simmer for 45 minutes or until the potatoes are tender
This is important to make the soup creamy
Remove from heat
Blend this mixture in a blender or food processor in batches, adding about 2 cups of liquid at a time, until smooth
You should end up with 5 cups of puree
Heat the milk until it starts to simmer
Add the hot milk to the puree and stir well
Let it rest in the refrigerator for one day before serving
Before serving, add the frozen whipped cream and mix well
Garnish with chopped green onion and serve in 8 chilled soup bowls.
