Ingredients
2 cups garlic scapes snipped into quarter-inch pieces
2 cups chicken stock (homemade if you can swing it!)
2 2-inch pieces of fresh ginger, peeled and crushed with the flat of your knife
Salt and pepper to taste
1 cup heavy cream
Preparation
Combine scapes, stock, and ginger in a stock pot. Bring to a simmer over medium-high heat and cook, stirring occasionally, until scapes soften, about 20 minutes. Remove ginger pieces and purée with an immersion blender or remove to a stand blender and then return to pot. Add cream, salt, and pepper, and heat to serving temperature. Serve immediately.
