3 fat bulbs green garlic, root and green parts trimmed, outer layer removed *
3 tablespoons unsalted butter
3 cups sliced garlic scapes (about 3/4 pound)
1 1/2 teaspoons fresh thyme leaves, more for garnish
3/4 teaspoon kosher salt, more to taste
Ground black pepper to taste
1 large Yukon Gold potato, peeled and diced
1 quart chicken or vegetable broth
1 cup half-and-half or whole milk
2 teaspoons freshly squeezed lemon juice, or to taste
Freshly grated nutmeg.
1. Chop green garlic. In a soup pot, melt butter over medium-high heat. Add green garlic and sauté until translucent, about 3 minutes. Add scapes, thyme, salt and pepper, and sauté for 5 minutes.
2. Stir in potato and broth, reduce heat to medium, and simmer until scapes and potatoes are tender, about 20 minutes. Add half-and-half, and purée soup with an immersion blender or pour into a regular blender. Stir in the lemon juice and season with more salt and pepper. Garnish with nutmeg and thyme leaves, and serve hot.
Yield: 4 servings.
*If you're not finding green garlic in the market anymore, you could improvise with a few garlic cloves and a handful of a pungent spring green like arugula or watercress.
Time: 45 minutes
Recipe: Melissa Clark, New York Times, June 18, 2008
As found on the Serious Eats blog. http://www.seriouseats.com/recipes/2010/06/the-crisper-whisperer-what-to-do-with-garlic-scapes-recipe.html
Photo from Fresh 4 Five blog.