12866 Route 78, East Aurora, NY 14052 Google Map 716-655-4486
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Garlic scape soup from “The Messy Baker”

Garlic scape soup from “The Messy Baker”

Ingredients                       

1lb garlic scapes, cut in 2-inch pieces, flower heads removed (about 4 generous cups)            

4 cups chicken stock (or vegetable stock for a vegetarian soup)                       

2 tablespoons olive oil                       

generous grind freshly ground black pepper                       

generous pinch fine sea salt                      

  ⅛ to ¼ teaspoon chili flakes                       

¼ cup whipping cream                       

½ cup freshly grated Parmesan cheese                       

12 fresh basil leaves                       

½ large lemon, juice and zest

Instructions      

Prepare the scapes: Cut the flower heads off the scapes and discard them. Chop the remaining stems into 2-inch pieces. In a saucepan, gently heat the stock over medium while you cook the scapes.      

Cook the scapes: Heat the oil in a large, heavy sauce pan over medium and cook the scapes for 10 to 15 minutes, stirring often, or until they soften. The timing will vary depending on how thick the scapes are. Add the salt, pepper and chili flakes and cook for a minute or two.      

Simmer the stock: Pour the hot stock over the scapes and cook with the lid askew, for 15 to 20 minutes or until the scapes are fully cooked and losing their bright green color but have not turned dead-broccoli grey.      

Purée the soup: Working in batches, purée the soup until smooth. You need to use a standard blender since an immersion blender won't get the scapes smooth enough. Scapes can be a bit pulpy, so purée the soup well. Season to taste with more salt and pepper if needed. Keep the soup warm over low heat until you're ready to serve.

Add the finishing touches: Just before serving, stir in the cream, Parmesan, basil, lemon juice and zest.

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