In this week's CSA Food share pick up - Garlic Scapes were the "free choice". I was pretty excited! I took a large bag, but not too large to look too greedy. We love the garlic scape pesto recipe I posted on July 5 - Garlic Scape Pesto and have made about a dozen jars and froze most of it to enjoy for the months to come.
One of the CSA Food Share members sent in this recipe which is absolutely yummy... Garlic Scape Soup.
Spinach and Garlic Scape Soup (Serves 4 )
2 Tbsp. olive oil
1 Tbsp. unsalted butter
½ to ¾ lb. garlic scapes, trimmed
1 qt. vegetable or mild chicken broth
8 to 10 oz. spinach leaves (I substituted Spinach for Swiss Chard - from our garden)
1 Tbsp. crème fraîche or sour cream
Warm the olive oil and butter in a large saucepan or Dutch oven over medium heat. Add the green garlic and a pinch of salt, and cook, stirring frequently, until it is soft and translucent.
When the garlic is ready, add the stock, raise the heat a bit, and bring it to a boil. Then adjust the heat to maintain a gentle simmer, and continue to cook for about 15 minutes. Add the spinach, and immediately turn off the stove. Let it sit for 5 minutes – not too long, or the spinach will lose its color – and then, working in batches, purée the mixture in a blender. (Remember never to fill the blender more than a quarter or a third full, because the hot liquid will expand when you turn on the motor.) The soup should be a rich shade of green and very smooth.
Return the soup to the pot, and place it over low heat to re-warm gently. Add 1 Tbsp. crème fraîche or sour cream and another pinch or two of salt. Taste, and adjust seasoning as necessary.
Serve warm or hot, with a drizzle of olive oil or a dollop of crème fraîche or sour cream, if you like....