From the Fields of Québec: A Vibrant & Creamy Garlic Scape Soup
Details
This vibrant green soup is a true celebration of a fleeting Canadian treasure: the garlic scape. Before the garlic bulb fully matures, it sends up a flowering stalk, or "scape." These tender, curly stems are harvested to encourage bulb growth and offer a milder, greener garlic flavour, with hints of chive and onion. This recipe, hailing from Québec, transforms these scapes into a surprisingly rich and creamy soup, balanced with the earthiness of potatoes and onions. It's a simple, seasonal dish that captures the essence of early summer in a bowl, offering a unique taste of Canadian farm-to-table cooking.
Ingredients
Instructions
Sauté the Onions
In a large pot or Dutch oven, heat a splash of oil over medium heat. Add the chopped onions and sauté until they are translucent.
Cook the Potatoes
Pour in the chicken or vegetable stock and add the diced potatoes. Bring to a boil and cook for about 15 minutes, or until the potatoes are cooked through.
Wilt the Scapes
Add the garlic scapes to the pot and cook for about 2 more minutes. The goal is to cook them just until they are tender and develop a sweet taste.
Blend the Soup
Carefully transfer the mixture to a blender or use an immersion blender to purée everything until it is completely smooth.
Finish and Serve
Return the puréed soup to the stove over low heat. Stir in the cream and adjust the seasoning with salt and pepper as needed. Heat gently and serve immediately.
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