Scape Vichyssoise

• 1 tablespoon butter
• 2 cups chopped garlic scapes
• 1 cup sliced leek
• 2 cups diced peeled red potatoes
• 4 cups chicken stock
• 14 cup whipping cream
• salt, & freshly ground pepper
• 2 tablespoons chopped Italian parsley

1. Heat butter in pot over medium-high heat; add scapes& leaks and saute for 2 minutes.
2. Add potatoes& saute until softened slightly, about 2 minutes longer.
3. Add stock& bring to a boil.
4. Reduce heat to medium& simmer for 10 minutes or until potatoes are cooked.
5. Puree in food processor or with a hand immersion blender.
6. Add cream& seasonings to taste.
7. Simmer for 5 minutes to blend flavours.
8. Stir in parsley.

butter, garlic, leek, potatoes, chicken stock, whipping cream, salt, italian parsley

Taken from www.food.com/recipe/scape-vichyssoise-61057 (may not work)