Garlic Scape Soup Food

GARLIC SCAPE SOUP

Steps:

• Saute the garlic scapes and onion in olive oil over medium heat until soft. Add the thyme at the end.
• In food processor puree the vegetables and add chicken stock as needed to make a smooth paste.
• In saucepan heat the vegetable mixture and add remaining chicken broth.
• Bring to a simmer and add the cream.
• Season as needed.

GARLIC SOUP

Steps:

• Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the smashed garlic and onion and cook, stirring, until soft and lightly golden, about 8 minutes. Add the wine, thyme, bay leaf, 1/2 teaspoon salt, pepper to taste and the cheese rind. Bring to a simmer and cook until reduced by half, about 5 minutes. Add 5 cups water, reduce the heat to low and bring to a gentle simmer; cook until the garlic is very soft, about 30 minutes. Remove from the heat, add the bread and let soak, 10 minutes.
• Remove the thyme, bay leaf and cheese rind from the saucepan; stir in the grated cheese, sour cream and 1/2 teaspoon salt. Transfer the soup to a blender in batches and puree until smooth. Season with salt and pepper.
• Combine the remaining 3 tablespoons olive oil, the sliced garlic and a pinch of salt in a skillet over low heat; cook until the garlic is golden and crisp, 12 to 15 minutes.
• Divide the soup among bowls. Top with the fried garlic, some of the garlic oil, and dill.

CARROT SOUP WITH GARLIC SCAPES

Steps:

• Melt butter over medium heat in a medium saucepan. Add garlic scapes, shallot, and ginger. Cook and stir until fragrant, 3 to 5 minutes. Add carrots and stir to coat; cook for 3 to 5 minutes. Sprinkle cumin, cinnamon, and pepper over carrots and mix well. Cook until carrots have softened, 3 to 5 minutes more.
• Pour vegetable broth into the saucepan and bring to a boil. Reduce heat and let simmer, 15 to 20 minutes. Remove from heat and let cool for 5 to 10 minutes.
• Blend soup using an immersion blender or an electric blender until smooth. Season with salt to taste.