Garlic Scape Soup
One of the great things about growing hardneck garlic is that there are three ways that you can harvest the plant. The first harvest is the scapes. You want to harvest your scapes as soon as they start to form, when they are curly. (If you leave them on until they straighten, they will be too tough in texture to use.) They will appear in the centre of the plant about a month before your garlic bulb is ready to harvest. Snipped and used fresh, they impart a wonderful mild garlic flavour to recipes, including this delicious garlic scape soup. Make this a meal by serving it with a side garden salad and a warm buttered roll.
Ingredients
- 4 cups garlic scapes flower heads removed and chopped roughly into 1-2" pieces
- 1 medium potato peeled and diced.
- 4 cups chicken stock warm the stock on the stove or microwave so that the cooking time will be shorter once added to the scapes and potato.
- 1 tbsp olive oil
- ¼ tsp chili flakes
- ¼ cup whipping cream
- 5 tbsp Parmesan cheese freshly grated
- ½ cup fresh basil washed, dried and cut into slivers
- 1 tbsp lemon juice freshly squeezed
- 1 tsp lemon zest
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Heat the oil in a medium sized pot on medium heat. Add the chopped garlic scapes and saute for 12 minutes.
- Add the salt, pepper and chili flakes. Cook for another minute.
- Add the warmed stock and the diced potato.
- Cook the soup until the the scapes are well softened, about 15-20 minutes.
- Puree the soup in batches until the soup is well blended.
- Add the cream, lemon juice and lemon zest, and set on the stove until warmed through.
- To serve, divide the soup among 5 bowls. Top each bowl top with a tablespoon of Parmesan cheese and slivered basil.
Nutrition
Calories: 410kcalCarbohydrates: 64gProtein: 18gFat: 12gSaturated Fat: 5gCholesterol: 25mgSodium: 505mgPotassium: 397mgFiber: 4gSugar: 5gVitamin A: 370IUVitamin C: 57mgCalcium: 354mgIron: 3mg
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