Garlic Scape + Potato Soup

Garlic scapes are one of my favorite early summer ingredients -- they're packed with garlic flavor and only available at farmers' markets for a limited time. We received a small number of scapes in our second CSA and a large amount in our third and used them both in this soup recipe. With our variable Ohio weather we've surprisingly had several days this summer which were rainy, cold, and perfect for soup weather. This soup was served with the Romaine Salad with Buffalo Tofu with Herb Tahini Dressing from yesterday's post. The feta cheese added a nice complement to the mellowed garlic scape flavor in this soup.

Recipe from The Lemon Apron.

-1/2 lb garlic scapes cut into 1 inch pieces
-4 cups vegetable stock
-8 mini yellow potatoes scrubbed, peeled, and quartered
-2 tbsp olive oil
-a pinch of  black pepper
-a pinch of salt
-1/8 tsp chili flakes
-2 tbsp fresh basil chopped
-1/4 cup light sour cream
-1/2 cup freshly crumbled feta cheese

In a saucepan heat the stock and the potatoes over medium heat while you cook the scapes in a larger heavy-bottomed saucepan. Heat the oil in the larger pan over medium and cook the garlic scapes for 10-15 minutes or until they have softened. Season the scapes with salt, pepper, and chili flakes. Cook for an additional minute.

Next, pour the hot stock and potatoes over the scapes and cook partially covered for 15-20 minutes. Remove from the heat and add the chopped basil.

Using an immersion blender, blend the soup until smooth, making sure that all of the garlic scape pieces have been pureed. Stir the sour cream into the soup just before serving. 

Ladle the soup into bowls and then top with feta cheese.


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