905.522.2999

Garlic scapes

Garlic Scape Soup

Ingredients

2 tablespoons olive oil

2 dozen garlic scapes, flower buds discarded and green shoots chopped

3 large russet potatoes, unpeeled and cut into ½ inch dice

5 cups vegetable stock or water

2 large handfuls spinach leaves, stemmed

Juice of ½ lemon

½ teaspoon fine-grain sea salt

Freshly ground black pepper

¼ cup heavy cream (optional)

Chive blossoms, for garnish (optional)

Directions

Heat the butter in a large saucepan over medium heat, then add the scapes and sauté for 2 minutes. Add the potatoes and stock, cover, and simmer for about 20 minutes, or until the potatoes are cooked through and beginning to break down.

Remove from the heat, add the spinach, and puree using a hand blender. (If you must use a conventional blender, be careful; the hot liquid can burst out the top and make a huge, potentially painful mess. Try leaving the lid slightly ajar to allow steam to escape. Cover the top with a kitchen towel and blend in batches at low speed.) Season with the lemon juice, salt, and a few grinds of pepper. Whisk in the cream for a silkier texture. If the soup tastes flat, add salt a few big pinches at a time until the flavors really pop. Serve garnished with the chive blossoms.

Serves 4 to 6




Add a Comment

For spam protection, please complete below:

Featured Recipe

Hummus web

Creamy Hummus

It takes minutes to throw together, especially if you use canned chickpeas, and homemade hummus tastes so much better then store-bought that you'll never go back to buying ready-made.