Cold Garlic Scape Potato Soup (Vichyssoise)
Wondering how to use garlic scapes? A great way to use them is to make a cold garlic scape soup! Perfect for summer and easy to make ahead. Scapes and leeks sauteed in butter and simmered with potatoes make a great twist on the classic French vichyssoise.
Servings 8 servings
Calories 225kcal
Ingredients
- 2 tbsp unsalted butter
- 1 medium leek, thinly sliced, white and light green parts only
- 1/2 cup chopped garlic scapes, approx. 8 scapes
- 1 medium yellow potato, peeled and cut into 1/2 inch dice
- 4-6 cups chicken stock, low or no sodium
- 1 cup half and half
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 8 slices baguette, each about 1 inch thick
- olive oil, for brushing the bread slices
- chopped fresh herbs such as basil or parsley, chopped garlic scapes, half and half, as garnishes
Instructions
- In a large pot, melt the butter over medium heat. Then add the leeks with a sprinkle of kosher salt and saute until soft, 6-7 minutes. Adjust the heat as needed to keep the leeks from browning too much. A little browning is okay, but the leeks should still be mainly green.
- Add the garlic scapes and saute for 2-3 minutes. Then add the potatoes, 2 cups of chicken stock, salt, and pepper. Bring the soup to a simmer and cook until the potatoes are completely tender, 15-20 minutes.
- Take the soup off the heat; add in another 2 cups of chicken stock and the half and half. Then puree the soup until smooth in the blender. (You may need to do it in two batches.)
- Pour the soup into a bowl. Taste and add more stock, salt, or pepper as needed. Chill the soup for at least 4 hours in the refrigerator.
- Preheat the grill. Once the grill is hot, brush the slices of bread with olive oil and give them a sprinkle of kosher salt. Grill the bread until it has dark grill lines and it is browned on both sides. Cut the bread into cubes.
- Serve the soup with grilled croutons and garnishes such as chopped herbs, a swirl of cream, fresh ground pepper, and chopped garlic scapes.
Notes
- Leeks: Leeks tend to be gritty. Rinse the sliced leek in a colander before adding it to the pot.
- Body/Texture of the Soup: The soup should be fairly thin. This is not a hearty winter potato soup, but a light and summery soup. Thin the soup out with more stock as needed until you are happy with the texture.
- Stock: Since you will be using so much stock in the soup, it is important that the flavor of the stock be at its best. Use a stock (either purchased or homemade) which you enjoy the taste of all by itself.
- Garlic Scapes: While you can eat the whole scape, I prefer to trim them just below the bulb and slice up the curly thick area of the scape for this recipe.
- Chilling: If you want the soup to be extra cold, put it in the freezer for 20-30 minutes before serving.
Nutrition
Calories: 225kcal