Leek, Charred Spring Onion, and Garlic Scape Soup - alive magazine

Ingredients

• 2 Tbsp (30 mL) extra-virgin olive oil
• 4 whole green onions, root and rough ends removed
• 4 cups (1 L) chopped leek, white and pale green parts, about 12 oz (340 g)
• 2/3 cup (160 mL) tender garlic scapes, cut in 1/2 in (1.25 cm) pieces
• 1 1/2 cups (350 mL) diced Yukon Gold potato
• 4 cups (1 L) low-sodium chicken stock
• 3/4 tsp (4 mL) salt
• 1/4 tsp (1 mL) pepper