Garlic Scape Soup
By Leslie Kedash
Scape: a long leafless flower stalk coming directly from a root.
In this case, the root is a bulb of garlic and I do love garlic. The scapes are best consumed young while still in full curl. Removing the young scapes from the garlic bulb encourages it to continue to grow and are an added perk from the king of ingredients.
Possessing a mild “garlic taste,” this recipe is a subtle variation on the potato leek standard and a perfect choice for dinner, given the mercurial weather of late. I bought the tender scapes at the Kennett Farmers’ Market last week and, armed with spinach from our garden and the other ingredients from the pantry, whipped this up.
Another simple and satisfying recipe from Heidi Swanson, I find myself haunting her blog 101 Cookbooks for more delicious ideas.
Enjoy.
Garlic Scape Soup
Super Natural Cooking by Heidi Swanson
2 tablespoons clarified butter or extra virgin olive oil
2 dozen garlic scapes, flower buds discarded and green shoots chopped
3 larger russet potatoes, unpeeled and cut into 1/2 inch dice
5 cups vegetable stock or water
2 large handfuls of spinach leaves stemmed
Juice of half a lemon
1/2 teaspoon of fine-grain sea salt
Freshly ground pepper
1/4 cup heavy cream
Chive blossom, for garnish (optional)
Heat the butter in a larger saucepan over medium heat, then add the scapes and sauté for 2 minutes. Add the potatoes and stock, cover, simmer for about 20 minutes, or until the potatoes are cooked through and beginning to break down.
Remove from the heat, add the spinach, and puree using a hand blender. (If you must use a conventional blender, be careful; the hot liquid can burst out of the top and make a huge, potentially painful mess. try leaving the lid slightly ajar to allow steam to escape. Cover the top with a kitchen towel and blend in batches on low speed.) Season with the lemon juice, salt, and a few grinds of pepper. Whisk in the cream for a silkier texture. If the soup tastes flat, add salt a few pinches at a time until the flavors really pop. Serve garnished with the chive blossoms.
Serves 4 to 6
Note: I used extra virgin olive oil, peeled my potatoes and used water rather than vegetable stock.
Not in the mood for soup? Try this recipe.
Garlic Scape Pesto
A Mighty Appetite by Kim ODonnel
Ingredients: 1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into ¼-inch slices
1/3 cup walnuts
¾ cup olive oil
¼-1/2 cup grated parmigiano
½ teaspoon salt
black pepper to taste
Method:
Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper. Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator.
For ½ pound short pasta such as penne, add about 2 tablespoons of pesto to cooked pasta and stir until pasta is well coated.
White Bean Soup with Pasta & Potatoes
By Leslie Kedash
Only eight more days until we can leave this forgettable winter behind. With cold, wet and rainy
weather still with us for now, I decided to try this hearty bean soup as a send off to the season.
It’s fast and easy and you likely have most of the ingredients in your pantry.
I upped the pasta, veggies and potatoes to make a hearty thick soup.
White Bean Soup with Pasta and Potatoes
Deborah Madison The Savory Way
Makes 6 servings
1 cup cannellini or other dried white bean, soaked 6 hours or over night
2 quarts cold water
2 medium-sized white or red potatoes
8 large sage leaves or 1 teaspoon dried
2 teaspoons rosemary leaves or 1 teaspoon dried
3 garlic cloves
2 celery stalks
2 medium-sized carrots
1 small onion
2 tablespoons olive oil
1 cup dried pasta, short tubular variety
salt
freshly ground pepper
extra virgin olive oil, to finish the soup
Drain the beans, put them in a soup pot, and cover them with water. Slowly bring to a boil, then boil vigorously for 5 minutes. Skim off any foam that rises to the surface; then lower the heat to a simmer. (more…)
Creamy Tomato Soup
By Leslie Kedash
Tomato soup and a grilled cheese sandwich is, to me at least, one of life’s great pairings. This recipe surely beats the salt-laden canned variety you’ll find in your local supermarket. And it’s quick and easy. Combine with a grilled cheese sandwich with real cheese (not cheese “food”) on French bread and a salad. Consume in front of the fire and dream of Spring.
Creamy Tomato Soup
Horn of The Moon Cookbook by Ginny Callan
2 tablespoons of butter
1 1/2 cups chopped onions (3 onions)
Two 28 ounce cans crushed tomatoes (or the tomatoes you put up last fall)
Juice of one lemon
2 cups of water or stock (more…)
