I've been receiving a CSA Box from a farm for the last two weeks, and they have given me garlic scapes in abundance (the shoots and flowers from garlic). I had to get creative to eat them. No beans in today's post, though.
On week one, I made a recipe from the New York Times called Double Garlic Soup. Then, in week two, I ran out of potato and modified the recipe like this:
one handful of garlic scapes, trimmed
one teaspoon of minced garlic from a jar
one clove of fresh garlic (still juicy, not dry - very potent) - sliced thin
one yellow onion roughly chopped
one yam, peeled and diced
milk
butter
chicken stock/bouillon cube
Greens like Kale or Chard
black pepper
Saute all the garlic and onion for a few minutes, in butter. Add the scapes and 2-3 large leaves of greens and let soften up a bit. Add yams, then the stock or water and cube to cover everything and simmer for 20 mins.
Put all in a big blender with some milk to taste, return to the pot and warm up again. Add pepper if you like.
Best soup I ever made!!
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