Garlic scapes are only available for a few weeks in June and we are heading into peak season. While they’re around you may as well enjoy them. Their taste and aroma is more subtle than garlic cloves so that they can be used in large amounts and won’t be overwhelming. Like garlic bulbs, the flavor and consistency can change as they mature. They toughen with age.
Scapes can be frozen and enjoyed later. Dishes such as this soup can be made in large batches and saved for later enjoyment.
Four cups of scapes may sound like a lot, I bought the equivalent of 8 cups at the local farmer’s market this past weekend for $4. So we doubled the recipe. Inexpensive, nutrient dense and very tasty. This recipe makes roughly 6 servings.
- 4 cups of chopped fresh garlic scares
- 2 tablespoons olive oil
- 4 cups chicken stock
- 3/4 cup heavy cream
- 1/2 cup parmesan cheese
- Basil, lemon juice, salt and pepper to taste
Wash and roughly chop scapes into 1-2” pieces. You will blend them so don’t worry about appearances. Use most of the scapes, just cut off the heads that have small pods.
Heat olive oil in large sauce pan and cook scapes for about 10 minutes on medium heat until soft. Add salt and pepper to taste as they cook.
Add chicken stock to sauce pan and let simmer for 20 minutes.
Add scapes to a food processor or blender and puree. You may need to do this in batches. Blend until smooth.
Pour back into sauce pan and stir in heavy cream.
Add salt and pepper to taste as well as basil, lemon and other herbs or spices you like. Go easy on the lemon, easier to add more then remove.
Keep on low until ready to serve, stirring in Parmesan cheese just before serving.