Garlic Scape Soup Recipes

GARLIC SCAPE SOUP

Garlic Scape Soup image

I haven't tried this yet because it's been too hot for soup, and I haven't had enough garlic scapes at any one time to make it! It sounds yummy though. The recipe did not give cooking times, so I'll have to let you know once I make it.

Provided by Sonata

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3 cups garlic scapes, cut into 2-inch pieces
1 medium onion, chopped
1 tablespoon olive oil
1 teaspoon thyme leaves or 1/2 teaspoon dried thyme
3 cups chicken broth
1 cup cream
salt and pepper

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.

Nutrition Facts : Calories 244.9, Fat 22.9, SaturatedFat 12.3, Cholesterol 66.3, Sodium 593.6, Carbohydrate 5.3, Fiber 0.4, Sugar 1.8, Protein 5.2

CARROT SOUP WITH GARLIC SCAPES

Carrot Soup with Garlic Scapes image

A delicious carrot soup with garlic scapes is perfect for cold autumn days.

Provided by Zarina

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 9

Ingredients

2 tablespoons salted butter
2 garlic scapes, diced
1 shallot, diced
1 teaspoon minced fresh ginger root
2 cups diced carrots
⅓ teaspoon ground cumin
1 pinch ground cinnamon
salt and ground black pepper to taste
3 cups vegetable broth

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.

Nutrition Facts : Calories 122.6 calories, Carbohydrate 15.1 g, Cholesterol 15.3 mg, Fat 6.4 g, Fiber 3 g, Protein 2.3 g, SaturatedFat 3.7 g, Sodium 474 mg, Sugar 6 g

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