Garlic Scape Soup
Savor the vibrant, garden-fresh flavors of Garlic Scape Soup, a creamy and comforting dish that transforms a seasonal favorite into a culinary delight. Featuring tender garlic scapes, buttery potatoes, and a rich vegetable broth base, this soup strikes the perfect balance between earthy and luxurious. Finished with a touch of heavy cream and a splash of zesty lemon juice, it delivers a velvety texture and a nuanced flavor profile sure to impress. Ideal for showcasing peak-season garlic scapes, this recipe comes together in just 45 minutes and serves as an elegant starter or a satisfying meal. Garnish with freshly grated parmesan and a sprinkle of parsley for an elevated presentation and a burst of freshness. Whether you're looking for a unique way to enjoy summer produce or a cozy bowl to warm your soul, this Garlic Scape Soup is destined to become a household favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 stalks garlic scapes
- 2 tablespoons butter
- 1 medium yellow onion
- 2 medium potatoes
- 4 cups vegetable broth
- 0.5 cups heavy cream
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 0.25 cups parmesan cheese (optional, for garnish)
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Trim the garlic scapes, removing the tough ends and flower tips, then chop them into 1-inch pieces.
Peel and chop the yellow onion into small dice.
Peel and dice the potatoes into small cubes, around 1-inch in size.
Heat a large pot over medium heat and add the butter and olive oil. Once melted, add the chopped onion and cook for 3-4 minutes until softened and translucent, stirring occasionally.
Add the chopped garlic scapes to the pot and cook for an additional 2-3 minutes, stirring until fragrant.
Add the diced potatoes and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 20 minutes, or until the potatoes are tender.
Use an immersion blender to puree the soup in the pot until smooth. Alternatively, carefully ladle the soup into a regular blender in batches and blend until smooth before returning it to the pot.
Stir in the heavy cream, salt, pepper, and lemon juice. Adjust seasoning to taste as necessary.
Heat the soup gently on low for 2-3 minutes, being careful not to let it boil.
Ladle the soup into bowls and garnish with freshly grated parmesan cheese and chopped parsley, if desired. Serve warm.
Nutrition Facts
Calories |
1786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.7 g | 132% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 5749 mg | 250% | |
| Total Carbohydrate | 161.0 g | 59% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 24.7 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 930 mg | 72% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 4380 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
