- 2 bulbs of raw fresh garlic chopped roughly
- 3 tablespoons unsalted butter
- about 15 garlic scapes chopped
- 3 sprigs of fresh thyme leaves
- 1 large potato, peeled and diced
- 1 quart vegetable stock
- 1 cup of cream (you can use milk or half and half)
- salt and pepper to taste
i’ve been on a major garlic kick. last week i did really well at the farmers market. not only did i find scapes again but i also scored some fresh raw garlic!
on my search of scape recipes i came across a recipe for double garlic soup. my only problem, i hadn’t run into fresh garlic yet (i did wednesday), not to mention, it was hot and humid for so long it just wasn’t soup weather. and then it rained…for what seemed like forever. it was cold, i actually wore a sweater for 2 days straight, both my kids came down with some bug and everyone was requesting soup.
it was perfect, i grabbed my raw garlic, i grabbed my scapes and with what i had left in my pantry and fridge i went to work.
you would think raw garlic has such a strong taste and you might also be thinking, soup? i love garlic, i love the taste, and i use it in everything. i was a little worried my kids would not like this soup because of the strong garlic taste, trust me, it was mild. raw garlic is very mild compared to the dry bulbs you find in markets. it reminds me more of an onion with a sweet garlic taste.
this fall, we are planting garlic bulbs. i can’t get enough of these scapes and raw garlic. i shouldn’t have to live with out them.
creamy garlic soup adapted from the new york times article, a garlic festival without a single clove, by Melissa Clark
- in a heavy bottomed pot, or dutch oven, melt butter and add and saute your raw garlic for about 3 minutes. add scapes and thyme leaves, saute for another 5 minutes.
- to the pot add your diced potatoes and stock. reduce heat to medium and simmer for about 20 minutes.
- when potatoes are fork tender add your cream (or milk) and puree soup with either a hand blender (or one of those regular blenders).
- taste it, then season with salt and pepper.
i have a whole lot of garlic chives in my yard, so i garnished it really quickly and served it nice and hot with some salad greens from the garden and some fresh bread i picked up earlier in the day. best soup i ever had.
