double garlic soup

I put off posting about the soup the night I made it because, frankly, I was disappointed. true, I didn't follow the recipe exactly, but it just didn't have enough garlic. but then I had it for lunch the next day and you know what? there was plenty of garlic flavor that just needed a little time to show up.

below is the recipe as I made it. if you want to follow the new york times' directions, I've already shown you how to do that. this here is the soup as I made it. and while it needs improvement, I think it's pretty damn good.

you need:

• 6 bulbs of garlic chopped
  
• 3 garlic scapes, chopped
  
• 3 + tablespoons earthbalance
• 1.5 teaspoons fresh thyme leaves
• 3/4 teaspoon kosher salt
• black pepper to taste
• 1 large yukon gold potato, peeled and diced
• 1 quart vegetable broth
• 1 cup soy creamer
• the juice of 1/2 lemon
• grated nutmeg

you do:
in a soup pot, melt the earthbalance over medium-high heat. toss in the garlic and saute for about 3 minutes. I think earthbalance may cook faster than butter, so keep an eye on the garlic so that it doesn't burn. add more earthbalance if the garlic is starting to stick to the bottom. add scapes, thyme, salt, and pepper and saute for 5 minutes.

stir in the potato and broth and turn the heat down to medium. simmer for 20 minutes, or until the potatoes are soft. mix in the creamer and turn off heat.

take yer trusty hand blender and puree the soup. (be careful not to splash yourself - the soup is still hot!) stir in the lemon juice and add salt and pepper to taste.

then put it away. the next day, heat yourself a bowl of soup, sprinkle nutmeg and thyme leaves on top, and enjoy. oh! also - this recipe doesn't make a lot of soup. it makes maybe 4-5 servings. mess around with the proportions if you're cooking for the kids.