Double Garlic Soup (from Melissa Clark)
3 fat bulbs of green garlic (or sub about ten cloves of regular garlic)
3 TBSP unsalted butter
3 cups sliced garlic scapes (about 3/4 pound)
1 1/2 tsps fresh thyme leaves
3/4 tsp kosher salt
Ground pepper to taste
1 large Yukon Gold potato, peeled and diced
1 quart chicken or vegetable broth
1 cup half and half
2 tbsp fresh lemon juice
Chop green garlic. In a soup pot, melt butter over medium high heat. Add green garlic and sauté until translucent, about 3 minutes. Add scapes, thyme, salt and pepper and sauté for 5 minutes.
Stir in potato and broth, reduce heat to medium and simmer until scapes and potatoes are tender, about 2 minutes. Add half and half, then purée soup with an immersion blender or in batches with regular blender. Stir in lemon juice and adjust seasonings to taste. Enjoy with crusty bread!
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Each week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years.