Garlic Scape Soup

2 tablespoons clarified butter or extra-virgin olive oil ?
2 dozen garlic scapes, chopped, flower buds discarded ?
3 large potatoes – not peeled – cut into 1/2″ cubes ?
5 cups vegetable stock ?
2 large handfuls spinach leaves – remove the stems ?
Juice of 1/2 lemon ?
1/2 teaspoon – fine grain salt ?
Freshly ground black pepper ??

Heat the butter in a large sauce pan 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.

Remove from the heat, add the spinach, and puree using a hand blender, covering the top with a kitchen towel and using low speed – be careful not to burn yourself! Season with the lemon juice, salt and pepper.
Whisk in the cream for a silkier texture.
If the soup tastes flat, add salt a few pinches at a time until the flavors really pop. If available, chive blossoms make a nice garnish.
Serves 4 to 6 ?


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