Garlic scapes are phenomenal beings. They appear just when last season’s horde of garlic has disappeared. Their smooth, squiggly shoots emerge defiantly from the tall leaves of this season’s garlic, which won’t be ready to harvest until late July. Just like garlic, scapes can be used in just about any dish. I even like to eat the shoots raw to fend off any chance of sickness. If you are patient, they will bloom, producing flowers that are also edible. I wasn’t patient this year. I trotted down to my teeny garden patch, intending to harvest just a few shoots. My imagination ran away with my scissors, and my vision of pesto and soup.
- Scapes - 10 scapes, or 1 cup chopped scapes
- Extra virgin olive oil - 3 tbs
- Heavy cream - 1/2 cup
- Bay leaf - 1 bay leaf
- Sea salt - 1/4 teaspoon
- Black pepper - 1/4 teaspoon, freshly ground
- Chicken or Vegetable stock - 2 cups
- Water - 1 cup hot or boiling water
- Arugula - 5 packed (pushed down) cups of arugula
- Lemon zest - 1/4 teaspoon
- Heat the olive oil in a medium pot over high heat.
- Add the scapes and let them sizzle, stirring briefly. Reduce heat to medium and cover with a lid for 5 minutes.
- Add the heavy cream, bay leaf, salt, and pepper to the pot. Cover and simmer for 2 minutes.
- Add the chicken stock and water. Cover and bring to a rolling boil. When boiling reduce to a simmer again.
- Add the arugula and lemon zest. Cover and simmer for 10 minutes, until the greens are fully wilted.
- Remove from heat and let cool for about 10 minutes. Transfer to a blender or food processor, and puree into a thick, creamy soup.
- Return to the pot and simmer, with the lid off, for another 10 minutes to reduce the soup a bit more.
If you do not have a food processor or blender, chop your scapes and arugula finely before adding to soup.
To make your stock, dissolve 1 tablespoon or 1 cube of stock in 2 cups of boiling water