Green Garlic (Scape) Soup
Like the transient early Summer ramps highlighted here last month, garlic scapes - also known as green garlic - appear in local markets for only a few fleeting weeks in early June. We're wild about the subtle garlic-meets-asparagus flavor of the curled, unruly stalks and the fresh, yet mild, creaminess of the tiny bulbs. Slice the entire vegetable and use all except the very bottom tips (too woody and stringy).
Soup may not be your bag during the heat, so either consume: a) in front of the a/c b) while dining al fresco after dark in the cooler night air, or better yet, c) chill and serve as a cold first course.
GARLIC SCAPE SOUP
3 cups garlic scapes, cut into 2-inch pieces / 1 medium onion, chopped / 2 tbsp olive oil / 1 tsp thyme leaves or 1/2 tsp dried thyme / 3 cups chicken (or vegetable) broth / 1 cup light cream /Salt and pepper to taste
- Sauté the garlic scapes and the onion in the olive oil over medium heat until vegetables are soft. Add the thyme at the end.
- In a blender, pureé the vegetables and add the stock as needed to make a smooth paste.
- In saucepan, heat the vegetable mixture and add the remaining broth. Bring to a simmer and add the cream.
- Adjust the seasoning with salt and pepper.
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