2 tablespoons butter
2 dozen garlic scapes, chopped
3 large russet potatoes, diced
5 cups vegetable stock
2 large handfuls of Swiss chard (or spinach), stemmed
juice of 1/2 a lemon
salt and pepper to taste
a couple dollops of sour cream
In a Dutch oven, sauté the scapes in the butter for 2 minutes. Add the potatoes and stock and simmer for 20 minutes until the potatoes begin to break down. Remove from heat, add the chard. Puree in the blender. Season with lemon juice, salt, pepper and sour cream. It can be served cold, but we preferred it hot.
