Wednesday, July 10, 2013
I received a gift of about 6 cups of gorgeous curly scapes -- the stem of the garlic flower.
Made one scape omelette -- that was great.
And then decided to use up all the rest in a scape soup. I cruised the internet for ideas and checked out what was on hand:
3 russet potatoes
frozen peas, about a cup
several handfuls of spinach
Greek yogourt, no fat
chili peppers, sea salt and black pepper
I cut the potatoes into chunks, trimmed off the flower buds from the scapes and chopped them into 2" pieces, and simmered them together in the chicken broth until just tender.
Then I transferred this to a bowl and pureed the solids, 1 cup at a time, until quite smooth and thick, before returning to the soup pot.
I whirred the frozen peas in the remaining hot broth with the spinach -- brightened up the colour a great deal to a gorgeous deep green -- and added that to the scape and potato mix, then stirred in the yogourt and seasonings.
It was great hot (today was a bit chilly) but I think will really come into its own as a chilled bouillabaisse type soup tomorrow. This would be so pretty with a few nasturtium leaves and flowers floating in the top!!