Garlic Scape Soup

yields 1 quart plus one bowl of soup

  • 1 bunch garlic scapes (approx. 10 shoots)
  • 1 vidalia onion chopped
  • 5 small yukon gold potatoes quartered
  • 3 large lacinato kale leaves stemmed and chopped
  • 2 C whole milk
  • 2 C water
  • 1 T butter
  • salt and pepper, to taste
  • onion flower to garnish (optional)

Melt butter in soup pot at medium-low heat.  Add scapes and onion and cool until translucent.  Add quartered potatoes to pot and season.  Add 2 C of water and bring soup to a boil.  Reduce heat to a simmer and continue cooking until potatoes have softened.  Reduce heat to low.  Add 2 C of milk and kale; cook for another 10 minutes.  Allow soup to slightly cook; blend until smooth.  Season to taste.  Soup can be served warm or chilled.  Garnish with onion flower.

Pairing: 

beer: saison