Tuesday, June 22, 2010

Garlic Scape Soup

Though I was fighting off yet another illness, in between naps I managed to make some of this creamy (even without the optional dairy), flavorful and comforting soup. Remind me to consider unpeeled russets in future soups and stews -- the skins add welcome texture to the dish, and contrast nicely with the scapes. And the smell  of scapes sauteing in olive oil is a wonder - garlicy and yet with a snappy freshness reminiscent of green beans or grass. Original recipe here - halved and tweaked version below.

  • 1 tbsp. olive oil
  • 14 garlic scapes, chopped and with bulbs removed
  • 2 medium russet potatoes, unpeeled, cut into 1/2 in. dice
  • 2 cups vegetable broth (used Swanson this time) + about 1/3 cup water
  • 1 handful baby spinach leaves (about 2 cups)
  • juice of 1/4 lemon
  • salt to taste (since the broth was heavily salted)
  • pepper to taste
  • 1/8 cup heavy cream (optional - skipped in this case)

Place the oil in a pot; turn the heat to medium. Add the scapes and saute till they start to ever so slightly brown, 2-4 minutes.

Add the potatoes and liquid. Bring to a boil, then cover and simmer till the potatoes are cooked through but not mushy (20-30 minutes).
Remove from  heat, then add the spinach. Blend if you want to (I prefer chunky soups, so I didn't), then season with the lemon juice, salt and pepper.

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