Untested - Garlic Scape Soup

http://www.nytimes.com/2008/06/18/dining/185arex.html?ref=dining&_r=0

2 garlic cloves, chopped AND 1 handful of mustard greens or turnip greens or arugula, also chopped
OR
3 fat bulbs green garlic, root and green parts trimmed, outer layer removed, and chopped
3 Tbsp. unsalted butter
3 cups sliced garlic scapes (about 3/4 lb)
1 1/2 tsps fresh thyme leaves
3/4 tsp. salt, to taste
Ground black pepper, to taste
1 large Yukon Gold potato, peeled and diced
4 cups chicken broth
1 cup milk or thin cream
2 tsps lemon juice, to taste
Nutmeg (freshly grated is best)

1. In a soup pot, melt the butter over medium-high heat. Add the (green) garlic and sauté until translucent, about 3 minutes. 
2. Add greens, scapes, thyme, salt and pepper, and sauté for 5 minutes.
3. Stir in the potato and the broth, reduce the heat to medium, and simmer until the scapes and the potatoes are tender, about 20 minutes. 
4. Add the milk or cream, and purée the soup. 
5. Stir in the lemon juice and season with more salt and pepper. 
6. Garnish with nutmeg and thyme leaves, and serve hot.