Garlic Scape Soup

Garlic Scape Soup – a delicious answer to all those early summer garlic scapes!

2 tablespoons extra virgin olive oil
1 dozen garlic scapes, chopped
3 garlic cloves, minced
3-4 scallions or onions, chopped
3 large russet potatoes, unpeeled and cut into 1/2–inch pieces
5 cups vegetable stock
3 large handfuls baby spinach leaves
juice of ½ a lemon
kosher salt and black pepper to taste
¼ cup light cream (optional)

1. Heat olive oil in a large soup pot over medium heat, then add the scapes and sauté for 2 minutes.  Add the garlic and scallions and sauté for 1 additional minute.

2. Add the potatoes and stock, bring to a boil, then reduce heat, cover, and simmer for about 20 minutes or until the potatoes are cooked through.

3. Remove from heat, add the spinach and puree using a hand blender. (A regular blender works too – Just make sure to process the soup in small batches, and hold the lid firmly in place, so the hot liquid doesn’t come squirting out and burn you.)

4. Season soup with lemon juice, salt and pepper.

5. Stir in the cream (if using).

6. Pour into bowls and serve!

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