Garlicscape Soup


(from kylerhea’s recipe box)

26 June 2011
- I added half a large Vidalia onion, chopped for a little “sweetness”. Make sure that you cut off the woody parts of the scapes.

Source: Alstede Farm

Categories: Chard, Garlicscapes, June2011, Potatoes, Soup, Spinach, Summer


  • 2 Tbs butter
  • 2 dozen garlicscapes, chopped
  • 3 large Russet potatoes, diced
  • 5 cups of vegetable stock
  • 2 large handfuls of Swiss chard, or spinach
  • juice of 1/2 lemon
  • salt and pepper to taste
  • a couple of dollops of sour cream


  1. In a Dutch oven, saute the scapes (and onions) in the butter for 2 minutes. Add the potatoes and stock and simmer for 20 minutes until the potatoes begin to break down. Remove from the heat, and add the chard (or spinach). Puree in the blender. Season with lemon juice, slat, pepper. Garnish with a dollop of sour cream. It can be served cold, but we preferred it hot.

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