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!
Each week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years.