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Delicious! Lettuce and Garlic Scape Soup Recipe. This soup is equally good served hot or chilled.

Active time  : 20 mins
Total time    : 20 mins

Servings      : 2 quarts

·         3 tablespoons butter
·     4 garlic scapes, chopped, or substitute 1 chopped shallot plus 3 garlic cloves, chopped
·         2 tablespoons flour
·         1/2 cup dry white wine, sherry or vermouth
·         1 quart low-sodium vegetable broth
·         3 heads soft lettuce such as Boston, rinsed of any grit and chopped
·         Kosher salt and freshly ground black pepper
·         Freshly ground nutmeg
·         1/2 cup half-and-half


1. Heat butter in a large, heavy-bottomed saucepan or Dutch oven over medium heat until shimmering. Add garlic scapes and cook, stirring, about 4 minutes. Add flour and cook, stirring, until golden brown, about 3 minutes. Add wine and cook, stirring, about 3 minutes. Add broth, lettuce, and salt and pepper to taste. Cover pot and bring liquid to a boil, then drop to a simmer and cook until lettuce is tender, about 5 minutes.
2.   Remove soup from heat, add a dash of nutmeg and the half-and-half, and use a hand blender to blend until smooth. Alternatively, blend soup in a blender in two batches. Serve immediately, with a touch of extra cream in each bowl, if desired; alternatively; chill soup before serving.

Recipe from seriouseats.com

Delicious Food Recipes

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