Ingredients
- 1/2 cup roughly chopped garlic scape
- 2 small white potatoes, finely diced.
- 1 tbspn olive oil
- 2 tspn fresh thyme
- 1/2 cup white wine
- 3 cups chicken stock
- 2 cups water
- pinch of salt
Garnish
- 1 tbspn olive oil
- 6-8 scapes, roughly chopped
To my lactose intolerant friends, no worries, this soup uses potatoes for that creamy texture.
As is typical of my Saturday mornings, I went to the St. Lawrence Market with the intent to buy only a few items but walked out with a lot more. With an increasing abundance of seasonal produce, it’s a shame not to take advantage of all that’s on offer. One of the stands had a bag of beautiful garlic scapes and although I’ve never cooked with scapes, after sampling one, I decided to try my hand at a soup. I wanted the scape to shine through, which it does in this recipe.
I’ve read that scapes taste like garlic and green onions. I find they taste much more like garlic, but far more gentle and with a mellow, but fresh taste. But don’t take my word for it, try it out for yourself!
Preparation
- In a pot, add the potato, scape, thyme, salt, white wine, chicken broth, and water.
- Bring to a boil, lower to a simmer and cook until the scape and potato are tender, about 45 minutes.
- Using an immersion blender, purée the soup.
- Sauté your chopped scapes for 30 seconds in a pan of heated olive oil. Any longer than 30 seconds and you’ll kill the scapes’ wonderful flavour – the goal here is to simply remove some of the bite.
- Ladle the soup into bowls, top with the sautéed scapes and a sprig of thyme and pepper.
