Garlic Scape Soup

Submitted by Penny Gibbs on Fri, 06/24/2011 - 15:21

Summary

Yield
Source

Heidi Swanson

Prep time30 minutes

Description

Another delicious way to use those plentiful scapes in season now.

Ingredients

  • 2
    T
    clarified butter or olive oil
  • 24
     
    garlic scapes, flower bud discarded and green portion chopped
  • 3
     
    organic russet potatoes, scrubbed, unpeeled, chopped into 1/2" dice
  • 5
    c
    water or stock
  • 2
    c
    spinach, stemmed
  • 1⁄2
     
    lemon, juiced
  • 1⁄2
    t
    fine grain sea or himalayan salt
  • 1⁄2
    t
    freshly-ground pepper
  • 1⁄2
    c
    heavy cream or plain yogurt (optional)

Instructions

Heat the butter or oil in a saucepan over medium heat, add the garlic scapes and saute for 2 minutes.  Add the potatoes and stock and simmer, covered, for approx. 20 minutes, until the potatoes are cooked through and beginning to break down.  Remove from the heat, add the spinach and then puree with a hand blender (Note:  if you are transferring the soup to a blender to puree, let the soup cool a bit, transfer it in batches, and leave the blender top slightly ajar so as not to create a huge and painful mess if the heat blows the top off!).  Season with the lemon juice, salt and a few grinds of pepper.  Whisk in the cream or yogurt for a silkier texture.  If the soup tastes flat, add salt a few pinches at a time until the flavours really pop.  Serve garnished with chive, thyme or oregano blossoms (optional).