Garlic Scape Soup

A fresh and cleansing soup to highlight the mild, sweet scape! Perfect for the spring when our bodies could use something fresh and seasonal.


  • 2 tablespoons ghee 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 


  1. Heat the butter in a large sauce pan over medium heat. 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.
  2. Remove from the heat. Add the spinach and puree with an immersion blender or an upright blender (covering the top with a kitchen towel to absorb the heat and prevent mishaps!) be careful not to burn yourself! Season with the lemon juice, salt and pepper — don’t skimp on seasoning, make sure to season thoroughly so the flavors shine!
  3. Serve with a dollop of creme fraiche, chevre, or sour cream and a drizzle of olive oil. Herbs, chive blossoms, and extra black pepper make for a pretty presentation!

    Serves 4 to 6

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