Finally!! Gardening is always such a lesson in patience. You’d think I’d know that by now. I’ve had a few snippets of herbs and a strawberry or two, but this is the first picking from the vegetable garden. The garlic was planted last fall and today I picked scapes, the flower stalk. Not only does cutting them help the plant to direct energy to the root–which is what we are really after, but also is a very nice addition to soups and sauces. Perfect as a mild replacement for the garlic cloves, that are still developing underground.
I love the way they curl and twist as they send up the flower head. I snip off the flower as it can be a bit bitter, but does make a nice garnish to let the eater know what’s in the dish. From my “potato soup garden” it only seemed appropriate to make garlic scape soup with potatoes and cream. It’s good hot or cold, and can be left chunky or pureed in a food processor. The ultimate comfort food in my life!
Garlic Scape Soup
serves 4
prep time: 30 minutes
1 tablespoon butter
6 garlic scapes, flower end removed, and thinly sliced
4 small potatoes, cut into 1/2-inch cubes
2 1/2 cups chicken stock
1/2 cup heavy cream
1 cup coarsely chopped spinach
1 lemon, quartered
Melt the butter in a medium pot. Add the garlic scapes and sauté for 3-4 minutes, until softened. Add the potatoes and stock and bring to a boil. Simmer for 12-15 minutes until the potatoes are tender. Add the cream and spinach. Let wilt for a minute and serve with a squeeze of lemon in each serving.
