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