Silky green garlic scape soup topped with crumbled feta and grilled scape flower tops in a ceramic bowl

Farmers Market Garlic Scape Soup

Garlic scape soup blends potatoes, stock, basil, and creme fraiche, then finishes with grilled scape tops and crumbled feta.

Course Soup

Cuisine North American

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 354

Equipment

1 Chef's Knife for cutting the scapes and basil
1 Cutting Board for preparing the scapes and basil
1 Kitchen Scale for weighing one pound of garlic scapes
1 set Measuring Cups and Spoons for the stock, oil, seasonings, creme fraiche, and feta
1 Saucepan medium size; for gently heating the stock and potatoes
1 Stovetop for heating the potato mixture, soup, and grill pan
1 Large Heavy-Bottomed Pot for cooking and simmering the scapes and soup
1 Wooden Spoon for stirring the scapes and soup
1 Pot Lid kept askew during the simmer
1 Standard Blender for pureeing the soup in batches
1 Mixing Bowl for coating the flower tops
1 Grill Pan for grilling the flower tops
1 Kitchen Tongs for turning the flower tops
1 Ladle for portioning the soup
1 Vegetable Peeler optional; for peeling the medium yellow-fleshed potato substitution

Ingredients

1 pound garlic scapes cut into 2-inch pieces; reserve the pieces with flowers for garnish (about 4 cups)
4 cups chicken or vegetable stock
8 mini yellow potatoes scrubbed; or use 2 medium yellow-fleshed potatoes, peeled and quartered
2 tablespoons olive oil divided between cooking the scapes and grilling the flower tops
ground black pepper a generous grind, plus more to taste
kosher salt a generous pinch, plus more to taste
⅛ teaspoon chili flakes or more if desired
2 tablespoons basil leaves fresh; chopped
¼ cup creme fraiche
½ cup feta cheese freshly crumbled

Instructions

Start the Potatoes

In a saucepan, gently heat the stock and potatoes over medium heat while you cook the scapes.
4 cups chicken or vegetable stock, 8 mini yellow potatoes

Cook the Scapes

Heat part of the olive oil in a large, heavy saucepan over medium heat. Cook the scape pieces, but not the reserved flower tops, for 10 to 15 minutes, stirring often, until softened. The timing will vary with their thickness.
1 pound garlic scapes, 2 tablespoons olive oil
Add the salt, pepper, and chili flakes and cook for 1 to 2 minutes.
ground black pepper, kosher salt, 1/8 teaspoon chili flakes

Simmer the Soup

Pour the hot stock and potatoes over the scapes. Cook with the lid askew for 15 to 20 minutes, until the scapes are fully cooked and losing their bright green color but have not turned gray. Remove from the heat.

Grill the Flower Tops

While the soup is simmering and before blending, place the reserved flower tops in a bowl and drizzle with the remaining olive oil, salt, pepper, and chili flakes.
Heat a saute pan or grill pan over medium-high heat.
When hot, grill the flower tops on both sides until softened and just starting to char, about 4 minutes per side. Set aside.

Add the Basil, Blend, and Hold Warm

Add the chopped basil and stir through.
2 tablespoons basil leaves
Working in batches, puree the soup in a standard blender until smooth. The scapes can be pulpy, so blend thoroughly.
Season to taste with more salt and pepper if needed. Keep the soup warm over low heat until ready to serve. Do not cover the pot completely, to help avoid the soup turning gray.

To Serve

Before serving, add the creme fraiche to the soup and stir to combine.
1/4 cup creme fraiche
Ladle into bowls and garnish with crumbled feta and some grilled scape flower tops.
1/2 cup feta cheese

Notes

Garlic scapes have a soft flavor closer to chives than harsh garlic. If garlic scapes are unavailable, substitute asparagus. When using asparagus, add 2 garlic cloves to the asparagus pieces about 1 minute before adding the seasonings.

Nutrition