Scape Soup Recipe
2 tablespoons clarified butter or extra-virgin olive oil
2 dozen garlic scapes, chopped, flower buds discarded
3 large potatoes - not peeled - cut into 1/2" cubes
5 cups vegetable stock
2 large handfuls spinach leaves - remove the stems
Juice of 1/2 lemon
1/2 teaspoon - fine grain salt
Freshly ground black pepper
Heat the butter in a large sauce pan over medium heat, then add the scapes and saute for 2 minutes. Add the potatoes and stock, cover, and simmer for about 20 minutes, or until the potatoes are cooked through.
Remove from the heat, add the spinach, and puree using a hand blender, covering the top with a kitchen towel and using low speed - be careful not to burn yourself! Season with the lemon juice, salt and pepper. Whisk in the cream for a silkier texture. If the soup tastes flat, add salt a few pinches at a time until the flavors really pop. If available, chive blossoms make a nice garnish.
Serves 4 to 6
From Super Natural Cooking by Heidi Swanson