No E(scape)

I know, that was terribly cheesy.

It’s garlic scape season in our garden. If you’ve never heard of scapes before, they’re the flowering part of a hardneck garlic plant. It looks like a long, curly stalk. They taste like garlic (duh) but without the bite. You can use them in stir fries, omelettes, or, like me, in soups.

Scape potato soup with kale and thyme. I love eating out of the garden.

The great part about scapes is that the garlic bulbs actually grow bigger if you harvest the scape, because it redirects the energy that the plant is expending into reproduction back into the root system. See, I did learn something in Hort class.

Anyway, you probably won’t be able to find them in your local grocery store, but if you can get to a farmers market, pick up a pound or two! Below is the recipe I used for soup. It’s a combination of a few that I read online, and in typical Johanna fashion, is mostly improvised.

Garlic Scape Soup with Red Potatoes and Kale

Ingredients:
2-3 cups garlic scapes, chopped into 3″ lengths
6 cups chicken stock (more or less, depending on how thick you want your soup)
10 red potatoes, chopped into thick chunks
1 pound kale, chopped into large pieces

Saute your garlic scapes in olive oil until slightly browned and tender. Add chicken stock and simmer for 10 minutes. Puree the stock/scapes in a full-size blender (immersions won’t do the job, sorry) and return to pot. Add potatoes and simmer until spuds can be pierced easily with a fork, then add the kale. Remove from heat and let the kale soften for about five minutes. Season with salt, pepper, and thyme to taste. You could also add sausage or bacon – if I make this again, I’ll definitely be doing that!

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