I am away for a little bit to frolic in the country…..enjoy this scheduled post and I look forward to posting upon my return.
Recently I was invited over for dinner at a friend’s place. She had gone to a farmer’s market that day and her purchased treasures brought on a discovery for me: garlic scapes. I had never come across (consciously at least) this green stalk before. On my next farmer’s market trip I found some and had to bring a small bunch of garlic scapes home. But what to do with them. Two recipes really caught my eye: a soup and a pesto. I had enough for both so you get both.
Garlic scapes are the immature flower stalks of the hardneck garlic bulb variety. So you they are tender and edible and have a delicate hint of garlic flavor. They are usually harvested and found in markets during the month of June and July.
Ξ Thai Peachy Garlic Scape Soup Ξ
1 tablespoon of oil
1 dozen garlic scapes, green shoots chopped
2 cups of chicken or vegetable broth
1 tablespoon fish sauce
1/2 coconut milk
1 peach, chopped
1/2 inch grated ginger
1/2 to 1 teaspoon chili sauce
1 tablespoon lemongrass
a pinch of sea salt
freshly ground black pepper
1 tablespoon of lemon juice
Directions:
- Heat the oil in a large saucepan over medium heat, then add the scapes and saute for 2 minutes.
- Add the broth and all the ingredients except lemon juice.
- Bring to a boil and simmer, covered, for about 20 minutes.
- Remove from the heat and then puree using a hand blender.
- Add the lemon juice, adjust salt and pepper to taste. Makes 2 servings.
What can I say about the soup, the taste is truly unique and so flavorful. Obviously the soup itself is not Thai but the seasoning is: coconut milk, chili, lemongrass, ginger and the fish sauce. I was inspired to add a piece to bring an underground sweetness to the soup and it was perfect. Imagine all those flavors with a light garlic taste. Wonderful and extremely exotic.
Ξ Garlic Scape Pesto Ξ
1 cup garlic scapes, chopped
1/3 cup walnuts
1/3 cup grated Parmesan cheese
1/3 cup Extra virgin olive oil
Salt, pepper to taste
Directions:
Place garlic scapes, walnuts, and Parmesan in a food processor. While the processor is running drizzle the oil in slowly. Season and store in the fridge or freeze into cubes.
I have been looking for recipes for these. Cool.
Funny, this week I also came across a garlic scape pesto recipe and it’s the first I’ve heard of it (yours is the second). I’m fascinated by these curly stalks but never saw them in the markets here. Btw, that soup up there rocks my tastebuds…you sure do know how to combine your flavors!
I have only used them in stir fires and salads (not so creative I know) – I like your idea a lot.
The soup looks amazing Evelyne. I love garlic scape soup and yours is just the right one. I’ve had it before but I bet yours is much better.
Have a good week ahead.
What an inventive soup! I bet it is lovely~
This soup particularly looks good! But one small complaint: Parmesan in pesto?! (Infidel!) no, no, Pecorino Romano is the cheese for any true pesto! 😉
Garlic scapes are wonderful to cook with, I have made a pesto with them before and loved it. The soup sounds amazing, an excellent combination of flavors with the peach and the lemongrass.
I’ve seen these around, too, but had no idea how they could be used. Thanks for sharing! Hope you’re enjoying your downtime!
The peaches are an interesting twist. It’s kind of sweet, a little herby, spicy. Interesting idea!