These past few weeks, our farmer’s market has yielded some pretty great stuff, in particular strawberries (which actually taste like awesome strawberries), rhubarb, all sorts of herbs and onions, and one of my favorites this time of year, garlic scape. I buy garlic scape every time I see it at the market, and I make a variety of things with it, but this year I decided to make a roasted garlic scape soup. If you are not familiar with garlic scapes, it is essentially the flower bud from garlic, and have the taste of a mix between a mild garlic and onion flavor. That’s right up my alley.
This roasted garlic scape soup is not only easy to make, but it’s super comforting, loaded with great flavor, and has the texture of a nice bisque. Not the prettiest of soups, but one that you will want to make again.
Roasted Garlic Scape Soup Recipe
Let’s get started.
1 bunch of garlic scapes
1 tbsp olive oil
generous pinch of salt, and more to taste
3 cloves of garlic
3 small to medium sized shallots
4 cups of chicken stock
1 whole russet potato, peeled, cut into cubes
1/4 cup of half and half
pinch of red chili flakes
1/2 tbsp cracked black pepper
1 sprig of fresh thyme, stem removed
I like to roast my scapes, garlic, and shallots (both skin on) over some charcoal, but you could place yours in the oven on high heat if you prefer. It’s summertime so I make every attempt not to heat up the kitchen. So start by rubbing the olive oil all over the garlic scapes, garlic, and shallots, and season with some salt, and place onto your hot grill, turning along the way. You want some nice charred marks on the scapes, as well as to soften the shallots and garlic. So once they are slightly charred, remove them from the grill and set aside.
Chop up the garlic scapes and carefully remove the skins from the garlic and shallots.
Next, get a pot onto the stove and pour in the chicken stock. Add in the cubed potatoes, and the garlic scapes, garlic, and sha...