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Farmers Market Garlic Scape Soup

A silky, vivid soup showcasing summer's fleeting scapes, and garnished with grilled scape flower tops and feta cheese.

Course Soup
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 1 lb garlic scapes cut into 2 inch pieces, reserving the pieces with the flowers for garnish (about 4 cups)
  • 4 cups chicken or vegetable stock
  • 8 mini yellow potatoes scubbed, or 2 medium yellow fleshed potatoes, peeled and quartered
  • 2 tbsp olive oil
  • generous grind of black pepper
  • generous pinch of kosher salt
  • 1/8 tsp chilli flakes or more if you like!
  • 2 tbsp fresh basil chopped
  • 1/4 cup creme fraiche
  • 1/2 cup freshly crumbled feta cheese

Instructions

  1. In a saucepan, gently heat the stock and potatoes over medium while you cook the scapes.

  2. COOK THE SCAPES

    Heat the oil in a large, heavy sauce pan over medium and cook the scapes (not the flower tops) 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.

  3. SIMMER THE SOUP

    Pour the hot stock and potatoes 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 colour but have not turned dead-broccoli grey. Remove from the heat.

    Now add the chopped basil and stir through.

  4. 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. Don't cover with lid totally to avoid the soup turning grey.

  5. WHILE THE SOUP IS SIMMERING (AND BEFORE THE BLENDING STEP) GRILL THE FLOWER TOPS

    Place the tops in a bowl and drizzle with olive oil, salt, pepper and chili flakes

    Heat a saute pan or grill pan over medium high heat.

    When hot, grill the flowers on both sides until softened and just starting to char, about 4 minutes a side. Set aside.

  6. TO SERVE

    Before serving, add the creme fraiche to the soup pot and stir to combine.

    Ladle into bowls and garnish with crumbled feta and some scape flower tops.

Recipe Notes

This is a fabulous soup. Despite the name, the flavour is softer, not harsh at all. It has more of a chive undertone. So no garlic breath to worry about!
If you simply can't find scapes where you are, this recipe would work perfectly well substituting asparagus for the scapes. If you choose to make this with asparagus, add two garlic cloves to the asparagus pieces about 1 minutes before they are ready for the seasonings.