Double Garlic Soup

• 3 fat bulbs green garlic, root and green parts trimmed, outer layer removed
• 3 tablespoons unsalted butter
• 3 cups sliced garlic scapes (about 3/4 pound)
• 1 1/2 teaspoons fresh thyme leaves, more for garnish
• 3/4 teaspoon kosher salt, more to taste
• Ground black pepper to taste
• 1 large Yukon Gold potato, peeled and diced
• 1 quart chicken or vegetable broth
• 1 cup organic half-and-half or whole milk
• 2 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.