Garlic Scape Soup

Vanessa Barrett

Ingredients:

2 tablespoons clarified butter or extra-virgin 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)

 

  • 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.